A combination of two recipes, from-scratch baked beans turned out pretty well for the BBQ. The sauce I’ll give is more of a ratio for the sauce as compared to an exact ratio of sauce-to-beans. You’ll end up with relatively lightly sauced beans, not beans drowning in a too-flavorful sauce. Don’t skimp on cooking time, you’ll need closer to 4 hours total than 2 hours. Once they’re baking in the oven you’re in good shape as they can “hold” very well, an extra 30-60 minutes will not do them any harm if they’re already cooked. Next thing to try is lightly salting the water when soaking the beans.
- ~1lb dried navy beans, soaked overnight
- ~1lb bacon, cooked, crumbled, reserve drippings
- ~1 cup ketchup
- ~1/2 cup mustard
- ~1/4 cup brown sugar
- ~1-2 tbsp molasses
- ~1 tbsp worcestershire sauce
- salt, pepper
- 1-2 cups onions, finely diced
- 2-4 tbsp reserved bacon drippings
Wash and clean beans.
Soak beans generously covered in water overnight.
Boil beans in soaking water for ~1-2 hours (beans should be slightly mushy).
Add more boiling water if necessary to keep beans covered.
you should be able to smash a bean between your fingers with some resistance
Drain beans, reserve liquid.
While beans are boiling, crisp and crumble bacon, reserving fat.
While beans are boiling, add wet ingredients to a sauce-pan.
Mix over medium heat until well-combined (2-5 minutes).
Combine beans, diced onions, sauce, some reserved water, and some reserved bacon drippings in a casserole dish.
be sure to taste beans at this point and adjust salt, pepper, drippings ratio until you are happy with the flavor
beans should not be swimming in liquid, but there should be enough sauce to coat the beans when mixed
the reserved liquid is to prevent beans from drying out when they bake
Cover casserole with aluminum foil.
Bake for 1-2 hours at 325 degrees until beans are soft.