America's most famous bean dish was invented by the Puritian women of Boston. In addition to molasses and brown sugar, this verson gets its sweet tang from barbecue sauce. Rather than salt pork, turkey bacon is used to reduce fat.
3 cups dried Great Northern beans
8 cups water
1 1/4 cups chopped onion
1 cup barbecue sauce
3/4 cup packed brown sugar
1/4 cup molasses
1 tablespoon prepared mustard
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon garlic powder
4 slices turkey bacon, cut crosswise into 1/4-inch strips
How to Make It
Sort and wash beans; place in a large ovenproof Dutch oven. Cover with water to 2 inches above beans, and bring to a boil. Cook 2 minutes. Remove from heat; cover and let stand 1 hour.
Drain beans, and return to pan. Add 8 cups water and onion, and bring to a boil. Cover, reduce heat, and simmer 2 hours or until beans are tender.
Preheat oven to 350°.
Drain bean mixture; return to pan. Add barbecue sauce and remaining ingredients; stir well. Cover and bake at 350° for 1 hour.
I sometimes make just the sauce part of this recipe and use it as a glaze on the Cooking Light turkey meatloaf. My family normally doesn't like meatloaf but when make it with this sauce they love it and happily eat the next day as dinner or for lunch as a meatloaf sandwich. Like the previous posts, I've made this for potlucks or gatherings and am now specifically asked to bring it. If you are using dried beans make sure you follow the recipe directions carefully... I didn't the first time and my beans were hard and gross (but the sauce was good!)
This has been a favorite of our family for years. We take it to cookouts, family gatherings, pot luck dinners, etc. It's always a hit and so many people ask specifically for us to bring this to a party. It's low in fat, high in fiber, and delicious to boot!
Eat Well. Lose Weight. Live Healthy. Delicious and healthy recipes customized for you!