Ingredients Jump to Instructions ↓

  1. 1 pound dried great northern beans

  2. 4 to 6 slices bacon

  3. 1/2 cup chopped onion

  4. 1 clove garlic, minced

  5. 2 cups ketchup

  6. 1/2 cup molasses

  7. 1 cup firmly packed brown sugar

  8. 1 Tablespoon Worcestershire sauce

  9. 1 Tablespoon yellow mustard

  10. 1 teaspoon chili powder

  11. 2 Tablespoons Magic Dust spice mix (see link below for recipe)

Instructions Jump to Ingredients ↑

  1. Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. Soak the beans overnight.

  2. The next day, drain and rinse the beans. Return the beans to the saucepan and cover with fresh water by about 4 inches. Bring to a boil, then lower the heat and simmer for 1 to 1-1/2 hours or until the beans are tender but not bursting open.

  3. While the beans are cooking, mix the ketchup , molasses , brown sugar, Worcestershire sauce , mustard , chili powder, and Magic Dust together in a large bowl.

  4. Preheat the oven to 350 degrees.

  5. Cook the bacon in a large skillet over medium heat until crisp. Remove the bacon with a slotted spoon. Drain the bacon on paper towels, crumble it, and set aside. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. The onion should still be a little crunchy.

  6. Drain the beans, reserving 2 cups of the bean water. Pour the beans and bean water into the bowl with the sauce. Add the bacon and onion and stir to combine well. Pour into a 13 x 9-inch baking dish and bake for 1 hour or until bubbly.

  7. Baked beans will keep, refrigerated, for up to 1 week.

  8. Yield: 8 to 10 servings Click for Magic Dust spice mix recipe.

  9. Recipe from: Peace, Love, and Barbecue by Mike Mills and Amy Mills Tunnicliffe (Rodale)

  10. Copyright 2005 by Mike Mills and Amy Mills Tunnicliffe. Reprinted with express written permission.


Send feedback