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Mrs. Renfro’s Barbecue Baked Beans

By
Tailgater Staff
Photo and recipe courtesy of Renfro Foods
  • 1 onion, minced
  • 4 garlic cloves, minced
  • 1 lb navy beans, cleaned and rinsed
  • 2 C water
  • 2 C vegetable stock
  • 1 C + ¼ C Mrs. Renfro’s Classic Barbecue Sauce (For extreme heat use Mrs. Renfro’s Ghost Pepper Barbecue Sauce)
  • 1/3 C brown sugar
  • 1 T cider vinegar
  • ¼ C dark molasses
  • ½ lb thick cut bacon
  • 1 T Dijon mustard
  • Salt & pepper

Soak beans in water overnight

Drain and clean beans, place in slow cooker

Heat iron skillet to med-high

Cook bacon in skillet until fat is rendered and bacon is cooked but not crisp, set aside

Sauté onion in bacon fat until soft and translucent, add garlic just before onion is done

Add bacon, onion, garlic to beans in slow cooker

Add water, stock, 1 C Mrs. Renfro’s Classic Barbecue Sauce, vinegar, molasses and brown sugar

Cover, bring to hot, reduce temperature to low and cook until beans are tender but not mushy (est. 6+hours or overnight)

Add mustard and some more barbecue sauce to taste, about ¼ cup

Season with salt and pepper