- 1 pound dried navy beans, picked over and soaked overnight in water to cover
- 1 1/4 teaspoons cayenne pepper
- 1 teaspoon salt
- 2 bay leaves
- 8 cups water
- Chicken broth, as needed
- 2 tablespoons olive oil
- 1/2 pound salt pork, trimmed and cut into cubes
- 4 ounces chopped bacon
- 1 1/2 cups ketchup
- 1 cup chopped onions
- 1/2 cup chopped celery
- 1 tablespoon powdered mustard
- 1 tablespoon chopped garlic
- 1 teaspoon freshly ground black pepper
- 1/2 cup firmly packed dark brown sugar
Preheat the oven to 300 F.
Drain the beans and put them in a pot with 1/4 teaspoon cayenne, the salt, and bay leaves. Add 8 cups water and bring to a boil. Reduce the heat to medium-low and simmer until the beans are just tender, 45 minutes to 1 hour. Remove from the heat and let sit for 5 minutes. Drain the beans and reserve 1 1/2 cups of the cooking liquid. If there isn't enough cooking liquid remaining, add chicken broth so that you have 1 1/2 cups total reserved.
Heat the oil in a large ovenproof pot or Dutch oven over high heat. Add the salt pork and bacon and cook, stirring, for 4 minutes. Add the ketchup, reserved cooking liquid, onions, celery, mustard, garlic, black pepper, and remaining 1 teaspoon cayenne. Cook, stirring, for 4 minutes. Reduce the heat to medium-low. Add the beans and stir gently to mix. Simmer for 5 minutes.
Transfer the beans to the oven and bake for 1 hour. Stir the beans and add the brown sugar and addtional chicken broth, about 1/2 cups. Continue to cook 1 hour longer until the beans are very tender. Remove from the oven and serve hot. Remove the bay leaves before serving.
Miss Hilda's Popcorn Cake
Miss Hilda's Portuguese Dressing
Miss Hilda's Fava Beans
Beans Galore Salad
Caramelized Onions and Potatoes au Gratin
Simple But Fabulous Stuffing
Emeril’s Slow-Cooked Bam-B-Q Baked Beans
Miss Hilda's Favorite Chocolate Peanut Butter Pie
Baby Back Ribs with Community Coffee BBQ Sauce
Rainy Day Bbq Chicken