Description

This is my version of BBQ Baked Beans with Pork.They are a little bit sweet and savory with just a hint of smoke with a bite size piece of pork in each spoon full.

Ingredients

1 pound dried navy beans 3 quarts cold water 1 bay leaf 1 ½ to 2 pounds boneless pork shoulder cut into bite size pieces 1 medium yellow onion rough chopped BBQ sauce: 1 cup of your favorite prepared BBQ sauce ½ cup ketchup ⅓ cup apple cider vinegar ¼ cup light brown sugar (Pacled) ¼ cup molasses 2 tablespoons yellow muster 1 teaspoon Worcestershire Sauce 1 tablespoon smoked paprika 1 tablespoon Kosher Salt 1 teaspoon black pepper 1 tablespoon garlic powder 2-2 ½ cups Beef/Chicken/Vegetable stock or water

Instructions

Add dried beans to a large bowl, add enough cold water to cover by an inch (About 3 quarts) , cover and allow to soak overnight. The next morning drain the beans, add beans, pork shoulder, chopped onion and bay leaf to a large heavy bottomed pot,add enough cold water to cover by an inch (About 3-4 quarts). Bring almost to the boil, then reduce heat and simmer till beans are just tender (About an hour). Preheat the oven to 350 F. Add all the ingredients for the BBQ sauce to a bowl and combine and set aside. When beans are tender, drain the add to a large oven safe pan with high enough sides so liquid does not boil over. Pour BBQ sauce and 2 - 2 ½ cups of your stock or water,and mix until combined. You want enough liquid to just cover the top of the beans. Bake uncovered until the liquid has reduced into a thick sauce for about 2-3 hours. The size of the pan you use will affect the bake time.

Serves

6 - 8

BBQ Baked Beans with Pork or vegan

With Pork Scroll down for vegan recipe

Description

This is my version of Vegan BBQ Baked Beans. They are a little bit sweet and savory with just a hint of smoke.

Ingredients

1 pound dried navy beans 3 quarts cold water 1 bay leaf 1 medium yellow onion rough chopped BBQ sauce: 1 cup of your favorite prepared BBQ sauce ½ cup ketchup ⅓ cup apple cider vinegar ¼ cup light brown sugar (Pacled) ¼ cup molasses 2 tablespoons yellow muster 1 teaspoon Worcestershire Sauce 1 tablespoon smoked paprika 1 tablespoon Kosher Salt 1 teaspoon black pepper 1 tablespoon garlic powder 15 ounce package or your favorite vegan bacon cut into 1 inch pieces. 2-2 ½ cups Vegetable stock or water

Instructions

Add dried beans to a large bowl, add enough cold water to cover by an inch (About 3 quarts) , cover and allow to soak overnight. The next morning drain the beans, add beans, chopped onion and bay leaf to a large heavy bottomed pot,add enough cold water to cover by an inch(About 3-4 quarts). Bring almost to the boil, then reduce heat and simmer till beans are just tender (About an hour). Preheat the oven to 350 F. Add all the ingredients for the BBQ sauce to a bowl and combine and set aside. When beans are tender, drain then add to a large oven safe pan with high enough sides so liquid does not boil over. Pour BBQ sauce and 2 - 2 ½ cups of your stock or water, sprinkel vegan bacon over beans and mix until combined. You want enough liquid to just cover the top of the beans. Bake uncovered until the liquid has reduced into a thick sauce for about 2-3 hours. The size of the pan you use will affect the bake time.

Serves

6 - 8

VEGAN