BACON AND BROWN SUGAR BAKED BEANS

BACON AND BROWN SUGAR BAKED BEANS 1 1/2 pounds dry white beans 1 pound sliced smoked bacon, cut in small pieces 4 cloves minced garlic 2 large red onions chopped 1 tsp salt 1 tsp pepper 3 cups boiling water 1 1/2 cups dark brown sugar 3 tbsp smoked paprika 1 tbsp chili powder 1 tbsp dried thyme 3 1/2 cups one 28 ounce can crushed tomatoes 1/4 cup Worcestershire sauce 3 1/2 cups one 28 ounce can tomato sauce 3 tbsp dijon mustard Begin by soaking in water overnight or up to 48 hours. Change the water in the second day if soaking for 2 days. Drain the water off before using the beans in the recipe. In a large skillet slowly fry the bacon. Completely render the fat out of the bacon, leaving it crispy. Remove the crisp bacon from the pan. Pour off the majority of the fat from the pan. Return the pan to the stove over medium heat and add the garlic and onions. Cook until the onions and garlic are softened but not browned, then add the boiling water. Let the water come to the boil to deglaze the pan. Add the water and onions to a large covered roaster along, with the crisp bacon, the soaked beans which have been drained and all of the remaining ingredients. Stir all together well, cover and place in a 325 degree F oven for about 6 hours or more, stirring them every hour or so and checking to see if they need additional boiling water added. Total cooking times will vary on these depending on the variety of bean being used. Just plan for these to cook for quite a long time. As long as you don't let them dry out, it is practically impossible to overcook baked beans. The beans should be fully cooked and tender and the sauce should thicken. I often add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary. Notes Total cooking time will vary and does not include soaking time of an extra day for the beans. You will need to plan in advance to make these. Total cooking times will vary on these depending on the variety of bean being used. Just plan for these to cook for quite a long time. As long as you don't let them dry out, it is practically impossible to over cook baked beans. The beans should be fully cooked and tender and the sauce should thicken. I often add a little extra boiling water during the cooking time if the sauce thickens too quickly before the beans are fully cooked. This is not a problem at all and can be done more than once if necessary.