These baked beans have thick slices of bacon, molasses, brown sugar, and an added punch of spice from Buffalo Tabasco, and are sure to be a barbecue favorite.
* you could eliminate the bacon for a vegetarian-friendly bean dish
- 2 Cups dry navy beans
- 6 Cups water
- 1 1/2 Cup chopped onion
- 2 slices bacon, cut into 1-inch pieces*
- 1/3 Cup molasses
- 1/3 Cup packed brown sugar
- 1/4 Cup Tabasco brand Buffalo Style Hot Sauce
- 1 Teaspoon dry mustard
- 1 Teaspoon salt
Sort the beans and rinse well. Place the beans in a large saucepan and cover with water. Soak for 8 hours or overnight. Drain the beans and add the 6 cups of water. Bring to a boil, cover and reduce heat, and simmer for 1 hour or until tender. Drain and reserve the liquid.
Combine the beans with the remaining ingredients and mix well. Spoon into a 2-quart casserole or bean pot and pour in just enough of the reserved liquid to cover the beans (about 1 ½ cups).
Preheat the oven to 325 degrees.
Cover the dish with a lid or foil and bake for 3-4 hours or to desired consistency, stirring occasionally and adding more liquid if needed to keep beans moist. Uncover the beans for the last 30 minutes of cooking.