- 1 pound/450 g navy beans
- 6 cups/1.4 L water
- 1 cup/240 mL barbecue sauce
- 1 cup/240 mL apple cider
- 1 cup/240 mL burnt ends
- 2 bell peppers, chopped
- 1 onion, chopped
- 4 strips bacon
- 1/3 cup/80 mL dark molasses
- 1/4 cup/60 mL mustard
- 2 tablespoons/30 mL cider vinegar
Soak beans for 4 hours in water, then drain. Combine beans and 6 cups water in a large pot. Bring to a boil then reduce to a simmer.
Cook for 2 to 3 hours on a low heat, stirring occasionally. After the beans have softened add salt and continue cooking until the beans are soft enough to mash between your fingers.
Preheat oven to 350 degrees F/175 degrees C.
In a skillet fry the bacon. Remove the bacon and add the chopped onion and peppers. Saute until soft. Crumble bacon.
Place the onion and peppers with the bacon in a Dutch oven or baking dish (though a Dutch Oven works best). Add all remaining ingredients and cover.
Bake for 1 hour then remove the cover, stir and continue baking for about 15 minutes.