1 bag dry navy beans
1 tbsp pepper
2 cups onions, finely chopped
2 tsp chili powder
4 cloves garlic, finely chopped
1 tsp paprika
4-6 tbsp olive oil
2 tbsp dry mustard
1/2 lb bacon, chopped and cooked
2 tbsp lemon juice
3 cans chicken broth
2 bay leaves
2 cups rice syrup
Salt to taste
1 cup sugar free BBQ sauce
2 sprigs fresh thyme, strip leaves off stems
1 1/2 cup sugar free catsup
Pour navy beans in large bowl, cover completely with water, 2 to 3 inches above beans. Cover and soak beans overnight. Put beans in a large pot and cook 1-2 hours until tender. Preheat oven to 350 degrees. Cover skillet with 4 tablespoons olive oil. Saute onions and garlic until soft, but not browned. In same skillet, cook bacon until crisp. Deglaze pan with 1 can chicken broth (about 12-14 oz). In a large mixing
bowl, combine beans with onion mixture, remaining olive oil and deglazed juices.
Add rice syrup, catsup, BBQ sauce, lemon juice, remaining chicken broth, spices and herbs and mix well. Transfer mixture to a large casserole. Top with chopped bacon before cooking. Remove bay leaves before serving. Serve hot.
Pork and beans made with sugar free catsup and barbecue sauce--a great solution if sugar isn't part of your diet.
Notes:
These beans are excellent at a cook out and it also makes even the most hardy sugar-free eater's mouth water. See recipes for sugar free catsup and barbecue sauce in the Sauces, dressing and Gravy category of this cookbook.
Number of Servings: 12 servings