These are a great side dish for all of your summer backyard BBQ\’s also great on a cold winter night by the fire…
2 19ounce (540 mL) cans navy beans (rinsed & drained)
6 strips bacon, (3 diced)
12 cloves garlic, minced
Diced hot pepper
medium sweet onion, diced
1 Tbsp (15 mL) Worcestershire sauce
2 Tbsp (30 mL) fancy molasses
2 Tbsp (30 mL) brown sugar
cup (60 mL) ketchup
1 Tsp (5 mL) Keenes mustard powder
3 Tbsp (45 mL) BBQ sauce
3 Tbsp (45 mL) vinegar
Preheat oven to 325 F.
In a small Dutch Oven, add diced bacon, onion, garlic and hot pepper. Cook until onion is tender.
Turn off heat and add navy beans, BBQ sauce, vinegar, molasses, ketchup, yellow mustard, brown
sugar, and Worcestershire sauce. Stir to combine well. Top with bacon strips.
Cover and place in oven; bake 60 minutes. Uncover and Increase temperature to 425 F for 15
minutes to crisp bacon. Allow to rest 5 minutes before serving. Le Gourmet TV is all about food, cooking, recipes, cocktails, and more.
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