Saturday, November 17, 2012
2 cups of dried great northern or navy beans or a combination of them
2 1/2 cups water or chicken stock
1/2 yellow onion - finely chopped
6 strips of thick hickory-smoked bacon - chopped
1/2 cup ketchup
1/2 cup favorite bbq sauce
1/4 cup dark molasses, also known as robust (not blackstrap)
1/4 cup packed dark brown sugar
1 tablespoon Dijon mustard
1/2 teaspoon pepper
1/8 teaspoon ground cloves
Place the beans in a large bowl and pick through them, discarding any broken beans or stones. Cover the beans with at least 3 inches of cold water. Allow to soak for at least 8 hours or overnight. Drain in a colander.
Place the beans, stock, bacon, and onion in a slow cooker.
Whisk the remaining measured ingredients. Pour into the slow cooker and stir until thoroughly combined. Cover and cook on either high or low heat until the beans are tender and the liquid thickens slightly (it will thicken more as it cools), about 6 to 8 hours on low. Taste and season with salt and pepper as needed.