Ingredients
- 5 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground chili powder
- 1 tablespoon Neely's Dry Rub Seasoning
- 1 pound dried small white navy beans, rinsed and picked over
- 8 cups water
- 1 cup dark beer
- 1 cup Neely's Barbecue Sauce
- 1/4 cup dark brown sugar
- 1/4 cup mild molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- Dash hot sauce
- Kosher salt and freshly ground black pepper
Directions
Preheat the oven to 325 degrees F.
Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.
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By anna_12752599
dublin, 49
on October 02, 2011
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This recipe will not cook within the time that the recipe has cited unless they do something to the beans such as precooking, soaking before making the recipe. I went right by the recipe and the beans were not cooked; so, I removed the beans from the oven and started cooking on top of the stove adding chicken stock as needed and eleven hours later the beans were cooked. However the beans taste very good.
By mmeisenbach_101...
El Cajon, CA
on July 09, 2011
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My husband was dying over this! He loves spice but doesn't like goopy bbq sauce. BTW, he loves when I make Pat's bbq sauce as well. However, I started with canned cannellini beans and used less water.
By chrissy&john
on March 16, 2011
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I tried your recipe and the beans never got tender and I cooked them for over 8 hours, you instructions never tells to soak the beans first.
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