| Level: | Easy |
| Total: | 3 hr 10 min |
| Prep: | 10 min |
| Cook: | 3 hr |
| Yield: | 12 servings |
Ingredients
- 5 slices bacon, chopped
- 1 large onion, chopped
- 3 cloves garlic, chopped
- 1 tablespoon ground chili powder
- 1 tablespoon Neely’s Dry Rub Seasoning
- 1 pound dried small white navy beans, rinsed and picked over
- 8 cups water
- 1 cup dark beer
- 1 cup Neely’s Barbecue Sauce
- 1/4 cup dark brown sugar
- 1/4 cup mild molasses
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- Dash hot sauce
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 325 degrees F.
- Cook the bacon in a large Dutch oven over medium heat until most of the fat is rendered. Add the onion and garlic and saute until soft. Stir in the chili powder. Add the dry rub, beans, water, beer, barbecue sauce, brown sugar, molasses, Worcestershire, soy sauce, hot sauce, and salt and pepper, to taste. Cover the pot with a lid and bring to a low simmer. Transfer the pot to the oven and bake until the beans are tender, about 2 1/2 to 3 hours. Serve in a bowl or straight from the pot.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 274 |
| Total Fat | 6 g |
| Saturated Fat | 2 g |
| Carbohydrates | 45 g |
| Dietary Fiber | 7 g |
| Sugar | 19 g |
| Protein | 11 g |
| Cholesterol | 8 mg |
| Sodium | 656 mg |
Reviews
I’ve made this recipe four times now and it’s always a crowd pleaser! However as other reviews mention, there is a need for a bit of tweaking. I use 6 cans of white beans, rinsed, instead of the dry beans. Cut out all of the water and increase the beer to one 22 oz. bottle (I usually will use Guinness Foreign Extra Stout, but any Stout that isn’t an Imperial Stout will work. This still makes a bit of a thin soupy pot, so after the bacon has rendered and before you add the onion, add the dry spices and 2 tbs. flour to make a kind-of roux. This helps thicken up the sauce. After the beans cook for 30 min or so, add water 1/4 c. at a time to achieve the thickness you desire.
This recipe will not cook within the time that the recipe has cited unless they do something to the beans such as precooking, soaking before making the recipe. I went right by the recipe and the beans were not cooked; so, I removed the beans from the oven and started cooking on top of the stove adding chicken stock as needed and eleven hours later the beans were cooked. However the beans taste very good.
My husband was dying over this! He loves spice but doesn’t like goopy bbq sauce. BTW, he loves when I make Pat’s bbq sauce as well. However, I started with canned cannellini beans and used less water.
I tried your recipe and the beans never got tender and I cooked them for over 8 hours, you instructions never tells to soak the beans first.
I tweaked the recipe by using a can of baked beans and my husband’s very good bbq sauce. The bell peppers, peppers, garlic, onion, and other ingredients really enhanced my normally basic baked beans. The beans were flavorful and delicious. I have not tried using the dry beans.
After following the recipe to a T…cooking for 3 hours and then adding 3 more hours, the beans were very tough still and the sauce very soupy. I had watched this episode and thought the beans would be great…what a disappointment.
The beans, at the least, need to be blanched before you make baked beans. The acid in tomato-based sauces toughen beans. You could cook them for 24 hrs. and they still would be tough and chewy.
I soaked the beans as I was supposed to so that was not the problem. The flavor was very bland and it turned out way to soupy. It makes a ton and my husband and I actually our serving for that night and tossed the rest. What a waste of money and time. I hate to say that because I love the Neelys!!!!
I caught the episode a day or so ago. Decided I would try it out becuz our household likes beans. After reading all the reviews I couldnt believe how it got such bad ratings, but thanks to you all who paved the way I decided to get regular baked beans drain them and follow the recipe as follows. Considering people had such a rough time with the beans. Anyway 45 mins my son % fiance we’re begging for more. The taste was incredible. Will definitely make again. Sorry that everyone else had such a bad experience because I absolutely loved the flavor. The only recommendation i would have it to just use regular baked beans out of the can?!?!?!
Has anyone tried finishing the cooking in a slow cooker? I don’t own a dutch over (hint to family by birthday and mother’s day is coming up!!) so my choices are either cook entirely on the stove or transfer to a slow cooker. Would this work?