Ingredients
- 1 pound bacon, diced
- 2 cups diced onions
- 1 tablespoon chopped garlic
- 1 pound dried navy white beans, soaked overnight and drained
- 1/2 cup Steen's 100 percent Pure Cane Syrup
- 1/2 cup light brown sugar
- 2 1/2 cups ketchup
- 1/4 cup yellow mustard
- Salt and black pepper
- 1 gallon chicken stock
- 2 bay leaves
Directions
In a large pot, over medium heat, add the bacon and render until crispy, about 4 to 6 minutes. Add the onions and continue to saute for 3 to 4 minutes. Season with salt and pepper. Stir in the garlic and beans and cook for 1 minute. Stir in the cane syrup, brown sugar, ketchup and mustard. Season with salt and pepper. Mix thoroughly. Stir in the chicken stock. Bring the liquid to a boil and reduce to a simmer. Cook the beans for about 4 hours, or until tender, stirring occasionally. From time to time, one might need to add a little water at a time if the beans need some to prevent burning.
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By dwstick_12189320
Auburn, 58
on October 01, 2009
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OK recipe. Not great. Way too much liquid in the end product. IMHO, the best baked beans recipe I've ever tried is on this website. It's called French Canadian Baked Beans and uses maple syrup instead of molasses as the sweetener. DELISH!!!
By lulibarri
Tyngsboro, MA
on August 17, 2009
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these were very easy to make and have a wonderful flavor, however I thought that there was at least twice the amount of liquid there should be. I will add another bag of beans to the recipe or halve the amount of chicken stock next time i make these. Overall a winner!
By springy03
on August 25, 2007
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very tasy, goes great with ribs....but i might suggest using less bacon.
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