- cups dried navy beans
- cup pinto beans
- bacon slices, diced
- medium onion, sliced
- cup brown sugar (packed)
- Tablespoons molasses
- teaspoon salt
- teaspoon prepared mustard
- teaspoon pepper
3 - green
chiles, roasted and diced
Preheat oven to
your favorite method to tenderize beans or according to package instruction.
Drain beans and keep the liquid. In a large skillet,
brown bacon until crisp. Remove
bacon and remove all but a tablespoon of grease.
Sauté onions in skillet.
In a 2-quart
un-greased casserole dish, add beans, onions and bacon.
Stir in the brown sugar, molasses, salt, prepared mustard, pepper, chiles and 1 cup of the reserved liquid.
Then add the remaining reserved liquid or water to almost cover
Cover and bake
to 4 hours. Remove cover for the last 30 minutes of baking.
If beans look dry during baking, stir.
This is a day or two ahead recipe.
You can have the recipe either cold or warm.
If you want it cold just spoon into a large plastic container, cover,
and put into ice chest.
For a warm dish,
heat (on stove or in microwave) and pour into a hot thermal container.
When you get to the picnic or tailgate site, just let your guest dig
in and enjoy.