Homemade Pork and Beans

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*1 pound package dried White Navy Beans, rinse beans and cover beans with 3 inches water above the beans in a stainless steel pot, soak overnight in the fridge. Rinse again and cook until beans are slightly tender.

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Sauté
*4 tablespoons Extra Light Olive Oil

*Bell Peppers, 2 mini yellow, 2 mini orange, 2 mini red, 1 large green, minced or diced small

*1 medium Yellow Onion, minced

*5 Cloves Garlic, minced or pressed or grated

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Sauté vegetables on medium heat until vegetables are slightly tender.

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Sauce

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*2-3 tablespoons Worcestershire Sauce

*1 can Tomato Paste

*1 cup Chicken Broth or Stock, more if needed for thinning

*1/4 cup Favorite Barbecue Sauce, Sweet Baby Rays etc…

*1/2 cup Brown Sugar

*1/2 cup Molasses

*2 tablespoons Red Wine Vinegar

*2 tablespoons Dijon Mustard

*12 slices pre-cooked Bacon, chopped

*Sea Salt and Fresh Ground Black Pepper, to taste

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Combine in a bowl the above sauce ingredients, stir until incorporated.

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Option 1: In a stock pot combine the cooked navy beans, sautéed vegetables and sauce and simmer on medium low heat for about 30-40 minutes until warmed through and flavors blend together. Serve and enjoy!

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Option 2: in a crock pot on low add the cooked navy beans, sautéed vegetables and sauce and warm and warm for 1-2 hours for flavors to blend.  Serve and enjoy!

Enjoy!

Lindy