Ingredients Jump to Instructions ↓

  1. 1 pound navy or pinto beans

  2. 1/4 teaspoon baking soda

  3. 4 cups tomato juice

  4. 2 cups dark brown sugar

  5. 2 tablespoons minced onion

  6. 2 teaspoons McCormick's Bon Appetit

  7. 1 teaspoon vanilla extract

  8. 1 teaspoon prepared horseradish

  9. 1/2 teaspoon ground mustard

  10. 1/4 teaspoon ground cloves

  11. 1/8 teaspoon cardamom

  12. 1/8 teaspoon ground black pepper

  13. 8 slices bacon --

  14. 1 inch pieces

Instructions Jump to Ingredients ↑

  1. Preparation : Pick over beans to remove stones and empty skins. Place in large bowl with cold water and soak overnight. Drain and rinse thoroughly. Place in a Dutch Oven or large saucepan. Cover with fresh water and add baking soda. Heat to boil, reduce heat, cover and simmer 35 minutes. Drain and rinse under cold water. Place beans in 3 quart casserole or bean pot, smoke-proof. Here is where I differ from the original recipe. The recipe says the oven at 300F, I go to the smoker at 250F. Bring smoker to 250F or so. Place remaining ingredients in large bowl and stir to combine. Pour over beans and stir. Bake 5 hours or until beans are tender. You can cover the pot if you like, but you'll get a nice smoky flavor if you leave uncovered for most of the cooking time then cover with foil or a lid. If the beans on top become dry, add a small amount of hot water. A lot of effort but worth it, or you can just buy a can of cheap pork and beans and season the same way, They come out just as good


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