Ingredients:
- 1 (1-pound) package Camellia Brand Navy Beans
- 8 ounces thick cut bacon, chopped (6 slices)
- 1 1/2 cups chopped sweet onion
- 1 cup fresh or frozen cranberries, thawed
- 1 cup ketchup
- 1 cup barbecue sauce
- 1/2 cup cane syrup
- 1/2 cup yellow mustard
- 2 tablespoons chopped fresh thyme
- 2 cups chicken broth
Directions:
- In a large bowl, add beans and water to cover by 3 inches. Cover and let soak overnight.
- Drain beans and rinse.
- In a large Dutch oven, add beans and water to cover by 2 inches. Bring to a boil over high heat. Cook until beans are tender, about 1 hour. Drain, discarding liquid.
- In same Dutch oven, cook bacon over medium-high heat, stirring occasionally, until fat is beginning to render, about 5 minutes. Add onion; cook, stirring frequently, until onion is tender and starting to brown at edges, 5 to 7 minutes. Add beans and cranberries; cook, stirring constantly, for 2 minutes.
- Add ketchup, barbecue sauce, cane syrup, mustard, and thyme. Cook for 2 minutes. Add chicken broth; bring to a boil. Reduce heat to medium-low. Cook, uncovered, until sauce is thick, 45 to 60 minutes.
This recipe is courtesy of Taste of the South magazine and was tested by the Taste of the South test kitchen. Camellia Brand is the official dry bean of Taste of the South. For more recipes from Taste of the South, click here.