Ingredients:

  • 2 pounds (900g) dried great northern beans, rinsed and picked over
  • 10 cups (2.4 liters) water
  • 1 teaspoon kosher salt
  • 1/4 pound (113g) bacon, diced
  • 1 large yellow onion, chopped (about 1 ½ cups)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 red bell pepper, chopped (about 1 cup)
  • 1 cup (240ml) ketchup
  • 1 cup (240ml) barbecue sauce
  • 1/2 cup (120ml) brown sugar, packed
  • 1/4 cup (60ml) molasses
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper (optional)
  • 1/2 cup (113g) cubed cooked ham or leftover pulled pork (optional)

Instructions:

  1. Place the rinsed beans in a Dutch oven and cover with 10 cups of water and salt. Bring to a boil, then reduce heat and simmer, covered, for 1 hour, or until beans are slightly tender. Drain the beans, reserving 2 cups of the cooking liquid.
  2. In the same Dutch oven, cook the diced bacon over medium heat until crisp. Remove the bacon with a slotted spoon and set aside, reserving the bacon grease. Add the chopped onion and bell peppers to the bacon grease and sauté until softened, about 5-7 minutes. Add the minced garlic and cook for 1 minute more.
  3. Add the drained beans, reserved cooking liquid, sautéed vegetables, and cooked bacon back to the Dutch oven.
  4. In a separate bowl, whisk together the ketchup, barbecue sauce, brown sugar, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, chili powder, black pepper, and cayenne pepper (if using).
  5. Pour the sauce mixture over the beans in the Dutch oven and stir to combine. If adding ham or pulled pork, stir it in now.
  6. Cover the Dutch oven and bake in a preheated oven at 300°F (150°C) for 4-5 hours, or until the beans are very tender and the sauce has thickened. Check periodically and add more water if needed to prevent drying out.
  7. Remove the Dutch oven from the oven and let the beans rest for 15-20 minutes before serving. This allows the flavors to meld together.