These are a great side dish for all of your summer backyard BBQ’s - also great on a cold winter night by the fire…

Serves: 8-10
2 -19-ounce (340 mL) cans navy beans (rinsed & drained)
6 strips bacon, (3 diced)
1-2 cloves garlic, minced
Diced hot pepper
medium sweet onion, diced
1 Tbsp (15 mL) Worcestershire sauce
2 Tbsp (30 mL) fancy molasses
2 Tbsp (30 mL) brown sugar
¼ cup (50 mL) ketchup
1 Tsp (5 mL) Keenes mustard powder
3 Tbsp (45 mL) BBQ sauce
3 Tbsp (45 mL) vinegar


Preheat oven to 325º F.

In a small Dutch Oven, add diced bacon, onion, garlic and hot pepper. Cook until onion is tender.
Turn off heat and add navy beans, BBQ sauce, vinegar, molasses, ketchup, yellow mustard, brown
sugar, and Worcestershire sauce. Stir to combine well. Top with bacon strips.
Cover and place in oven; bake 60 minutes. Uncover and Increase temperature to 425º F for 15
minutes to crisp bacon. Allow to rest 5 minutes before serving.

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