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  • Bill Echols Southwestern Beans

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    Bill Echols Southwestern Beans
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1 lb Navy Beans Soaked Overnight
    • 6 ounce Bacon Cut Into 1/2" Pcs
    • 1 lrg Onion Minced
    • 3 x Cloves of Chopped Garlic
    • 1 x Red and Green Peppers, Seeded and Minced Into 1/4" Pcs
    • 1 ounce Can Plum Tomatoes, Minced and Juice Reserved
    • 1/2 lb Smoked Ham Cut Into 1/4" Dice
    • 1/2 lb Smoked Pork Cut Into 1/4" Dice
    • 1 c. Ketchup
    • 3/4 c. Brown Sugar
    • 1/4 c. Honey
    • 1/4 c. Molasses
    • 1 Tbsp. Worcestershire Sauce
    • 1 tsp Dry Mustard
    • 2 med Granny Smith Apples Cut Into 1/2" Dice Sea Salt To Taste

    Directions

    1. Place beans in large ovenproof pot, cover with water by 2" and bring to a boil. Reduce heat and simmer for 45 min or possibly till beans are tender but not mushy. Drain and set aside. Place bacon in pot and cook till fat is just rendered. Don't let bacon brown! Remove bacon and add in onion and garlic and cook till just wilted. Add in peppers and cook 5 min. Add in remaining ingredients except apples, tomato juice and salt. Gently fold all together and cook covered at 350 for 2 hrs. Add in apples, tomato juice and cook uncovered for another 2 hrs. Adjust seasonings and serve.

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    Comments

    • Dean
      Dean
      This looks like a great recipe. It also appears to be appropriated from a recipe named Texas Baked Beans from 1997 over at Bigoven. I hate it when that happens.

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