This Recipe never disappoints us. Double it with the same times if you have a large group! The time it takes, start to finish is about 2 hours.
INGREDIENTS: 1/2 bag (8oz.) Small Navy Beans Presoaked…(I like to use the overnight method if i have time because the beans turn out just a tad bit better) use the over night method or the fast soak method. See directions below.
1 1/3 c water.
1 tsp Salt or so..see Directions.
4 pieces of Bacon rough chopped.
1 1/2 cup Onion Rough chopped.
2 cloves Garlic chopped.
2 Tbsp Molasses.
1/3 c Catsup.
1/4 c Brown Sugar
2 Tbsp Mustard. Yellow (stone ground or Dijon works too)
Pepper to Taste
2 Tbsp Butter.
2 Tbsp Basalmic Vinegar
1/4 tsp Liquid Smoke if you have it
FOR THE PRE SOAK METHOD….
Overnight..sort and rinse Beans in cold Water, cover them by 2” Water and let the set overnight.
* FAST SOAK METHOD.. my favorite…sort and rinse Beans. Do NOT skip this step! I find Rocks….see Pic and put them in the Pot and cover them by 2” Water and turn the Pot to Sauté. Bring them to a boil and watch for them to start to swell. Turn the Pot off and let them soak for 10-20 min. Drain. Rinse with cold Water.
DIRECTIONS:
Mix Salt and Water in the Pot and taste it before adding the rest of the Ingredients. It should taste just a little less salty than Sea Water.
Pour all other Ingredients into the Pot, in the Order shown. NO STIRRING?☺️. Of course, Water, Salt, Pepper and Beans first, Bacon, Garlic, Onion, then other Liquids, with thick Sauces last and finaly Sugar on tip top of the pile.
Push Beans and adjust time to 50 min. When it beeps, let it fully NPR.
Stir. The Beans will be runny and the flavor wont quite be there yet. First, Skim the Grease from the Bacon and Butter off the top and then the liquid will need to be reduced. The Water in the recipe is needed to finish cooking the Beans and not trigger the Burn notice soooo, to reduce the Sauce, you will need to do it one of three ways. You can either turn the Pot Off and back on to Saute and boil for 10-15 min OR, simmer for like 30 min. Boiling hard can toughen the Beans though…so, I choose to Ladle out as much of the liquid to a larger sauce pan to reduce the liquid. I like to get it boiling for about 10 min or so that it reduces quickly, but it needs to be watched so that it doesn’t burn. the Sauce will also thicken as its reduced, ….then return the Sauce into the Beans in the Pot?
Taste, and add more Catsup, Mustard, Sugar or Molasses ….to your liking. I add 1 Tbsp Molasses and 2 Tbsp more Brown Sugar. also maybe an extra 1/2 tsp Salt. Be careful with the Molasses. (It can over power quickly). Enjoy!
