This is a recipe I’ve modified over the years and love to serve company when we have a backyard barbecue. These are great with brisket, smoked pork, beer butt chicken, or even grilled hamburgers. You can also make them up through the assembly stage, but before baking them by covering tightly and freezing them. Then just thaw and bake as directed when you’re ready. I often double the recipe and put them into 2 separate disposable loaf pans, then bake one and freeze one.
NOTE: Many people think you have to soak dry beans either overnight or use a “quick soak” method where you bring the beans to a boil for 2 minutes, turn the heat off and let them soak for 2 hours. Years ago, I heard Rick Bayless say on his cooking show that you didn’t need to soak dry beans because it didn’t change the flavor or speed the cooking process. So, I haven’t soaked dry beans in years.
1 lb dry Pinto Beans
¾ lb Thick-sliced Bacon
1 Onion, finely diced
2-3 Tbsp Molasses
2 tsp Salt
¼ tsp freshly ground Black Pepper
½ tsp Dry Mustard
¼ cup Yellow Mustard
1 cup Ketchup
1 Tbsp Worcestershire Sauce
¾ cup Brown Sugar
Cover the beans with cold water and simmer until tender, approximately 1 to 2 hours, adding water if necessary. Drain and reserve the liquid.
Preheat oven to 325 degrees F.
Arrange the beans in a 2 quart bean pot or casserole dish by placing a portion of the beans in the bottom of dish, and layering them with bacon and onion.
In a saucepan, combine molasses, salt, pepper, dry mustard, ketchup, Worcestershire sauce and brown sugar. Bring the mixture to a boil and pour over beans. Pour in just enough of the reserved bean water to cover the beans. Cover the dish with a lid or aluminum foil.
Bake for 3 to 4 hours in the preheated oven, until beans are tender. Remove the lid about halfway through cooking, and add more liquid if necessary to prevent the beans from getting too dry.