Ingredients

Scale

1 lb. navy beans, dry
1 bay leaf
4 – 6 cloves garlic, peeled & chopped
4 slices center cut, nitrate free bacon
1 large sweet onion, chopped
1/2 cup bourbon
1/2 cup brown sugar
3/4 cup barbecue sauce
1/4 cup ketchup
1/4 cup apple cider vinegar
1/4 cup water
1 1/2 Tablespoons dry mustard
2 Tablespoons molasses
1 Tablespoon prepared mustard
1 1/2 Tablespoons Worcestershire sauce
1 teaspoon salt (more or less to taste)
1/2 – 1 teaspoon chipotle powder (more or less to taste)

Instructions

Put the beans in a saucepan with the bay leaf and garlic and cover with water. Bring to a boil, then reduce heat to a simmer and let cook for 1 1/2 – 2 hours or until the beans are tender, adding more water as needed if the beans get dry.
Meanwhile, fry the bacon until crisp. Remove the bacon, pour off some of the fat, then add the onion and cook, stirring frequently, over medium heat about 8 – 10 minutes or until the onions start to brown and caramelize.
When the beans are done, put them in a strainer to drain off any excess water.
Put the onions, beans, and the remaining ingredients in a large covered casserole dish. Preheat the oven to 300 F., cover and bake for 2 hours. Taste and add salt and/or chipotle powder and/or water as desired or needed. Serve immediately or store in an airtight container in the fridge and reheat when it’s time to eat.

Notes

RECIPE SOURCE: http://www.sumptuousspoonfuls.com/

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