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Yield
Serves : 20

How to Make It

Step 1    

Soak the beans overnight in a large bowl of cold water. Drain and rinse the beans.

Step 2    

Put the beans in a large pot, add cold water to cover them generously and bring to a boil. Reduce the heat to moderate and simmer the beans under tender, about 1 hour.

Step 3    

Meanwhile, in a large enameled cast-iron casserole, cook the bacon over moderately high heat, stirring occasionally, until crisp. Remove the bacon from the casserole and set aside.

Step 4    

Add the green peppers, onions, celery and jalapeño to the casserole and sauté over moderately high heat for 3 minutes. Add the garlic and sauté for 2 minutes longer. Stir in the reserved bacon and the stock, barbecue sauce, tomato paste and molasses. Bring to a simmer, stirring occasionally.

Step 5    

Preheat the oven to 400°. Drain the beans and add them to the casserole. Bake for 1 hour, stirring the beans gently every 15 minutes. Season with salt and serve.

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