1 bag dried navy beans (1 pound)
1 shallot, diced
3 garlic cloves, diced
1 T cumin
1/4 cup oil
1/2 cup brown sugar
1 cup of your favorite barbecue sauce or 1 c tomato sauce (homemade sauce works great)
2 tsp kosher salt
1/4 cup apple cider vinegar
1-2 T honey mustard or Dijon mustard
2 1/2 cups water
- Rinse and drain your navy beans then put them into a medium size pan. Cover the beans with water (about an inch above the beans) and heat them until they boil. Turn off the heat, cover and let them sit for 2 hours. (Another option for this step, if you have the time you can let your beans soak overnight, it will lessen your cooking time.)
- Use another pan (I use a Dutch Oven) to heat your oil, shallots, and garlic. After about 5 minutes, add your vinegar, brown sugar, sauce, salt and mustard. Heat until the mixture boils.
- Remove your beans from the first pan and drain the water.
- Add 2 1/2 cups of water to your Dutch Oven and add the drained beans. Heat everything until it boils, then reduce the heat and cover. * Optional - you may add cooked meat such as bacon, Canadian bacon, ham, or ground beef if you want.
- Simmer over low heat for about 2-3 hours. You will have to test your beans to make sure they are done, sometimes they can take longer or a shorter time if you soaked them overnight.
- Add salt and pepper to taste and serve.
- Store leftovers in the refrigerator in a covered container. Makes about 8 servings. Enjoy!
~ Simply Tammi