Will keep, refrigerated, for up to 1 week. Pour into a 13 x 9-inch baking dish and bake for 1 hour or until bubbly. Add the bacon and onion and stir to combine well. Pour the beans and bean water into the bowl with the sauce. The onion should still be a little crunchy.ĭrain the beans, reserving 2 cups of the bean water. Add the onion and garlic to the bacon drippings and cook over medium heat, stirring constantly, for 2 minutes. Drain the bacon on paper towels, crumble it, and set aside. While the beans are cooking, mix the ketchup, molasses, brown sugar, Worcestershire sauce, mustard, chili powder, and Magic Dust together in a large bowl.Ĭook the bacon in a large skillet over medium heat until crisp. Bring to a boil, then lower the heat and simmer for 1 to 1 1/2 hours or until the beans are tender but not bursting open. Return the beans to the saucepan and cover with fresh water by about 4 inches. Place the beans in a large saucepan and cover with salted water by 2 to 3 inches. ![]()
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