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
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