Barbecued Beans Recipe

4.5 1 2
Barbecued Beans Recipe
Barbecued Beans Recipe photo by Taste of Home
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Barbecued Beans Recipe

Read Reviews
4.5 1 2
Publisher Photo
Most members of my family would agree that no picnic is complete until these delicious beans have made their appearance. Preparing them in a slow cooker makes them easy to transport to any gathering. —Diane Hixon, Niceville, Florida
Recommended: Veggie Burger Recipes
MAKES:
12-15 servings
TOTAL TIME:
Prep: 5 min. + standing Cook: 10 hours
MAKES:
12-15 servings
TOTAL TIME:
Prep: 5 min. + standing Cook: 10 hours

Ingredients

  • 1 pound dried navy beans
  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 bottle (32 ounces) tomato juice
  • 1 can (8 ounces) tomato sauce
  • 2 cups chopped onions
  • 2/3 cup packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons garlic salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce

Directions

Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
In a 5-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender. Yield: 12-15 servings.
Originally published as Barbecued Beans in Country Pork 1996, p65

Nutritional Facts

1 cup: 220 calories, 5g fat (2g saturated fat), 8mg cholesterol, 762mg sodium, 33g carbohydrate (15g sugars, 8g fiber), 11g protein.

  • 1 pound dried navy beans
  • 1 pound Jones Dairy Farm Dry-Aged Bacon strips, cooked and crumbled
  • 1 bottle (32 ounces) tomato juice
  • 1 can (8 ounces) tomato sauce
  • 2 cups chopped onions
  • 2/3 cup packed brown sugar
  • 1 tablespoon reduced-sodium soy sauce
  • 2 teaspoons garlic salt
  • 1 teaspoon ground mustard
  • 1 teaspoon Worcestershire sauce
  1. Place beans in a large saucepan; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain beans and discard liquid.
  2. In a 5-qt. slow cooker, combine remaining ingredients. Add the beans. Cover and cook on high for 2 hours. Reduce heat to low and cook 8-10 hours longer or until beans are tender. Yield: 12-15 servings.
Originally published as Barbecued Beans in Country Pork 1996, p65

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justmbeth User ID: 1196484 21486
Reviewed Feb. 1, 2013

"These were good, family and guests raved about them. Beans were a bit hard for my taste and may soak them longer next time."

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