Here is the best barbecue sauce I’ve ever eaten. My mom made it for ribs. Now that I’ve cut back on meat consumption, I’ve been using the sauce in baked beans. Commercially prepared baked beans are way too sweet. This sauce lets the tomato shine through!
1 c. dry navy beans
3. c. water
8 oz. can tomato sauce
1/2 c. chopped onion
1/4 c. packed brown sugar
1/4 c. reduced sugar ketchup
1/4 c. apple cider vinegar
1 T. chili powder
2 T. prepared mustard
1 clove minced garlic (or 1 tsp crushed)
Soak 1 cup navy beans over night in 3 c. water.
Preheat oven to 325°F.
Combine all remaining ingredients in a small saucepan. Bring to boil, stirring constantly, and reduce heat to simmer. Cook 5 minutes, stirring occasionally.
Drain beans in colander and then empty into a covered casserole dish or bean pot. Stir in the prepared barbecue sauce. Add 1 c. water and mix into beans.
Bake at 325°F for about 4-5 hours. Add 1/2 c. water to pot after each hour.
Serves 4 as a side.
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