Ingredients :
- 1 bag dried Navy Beans
- 1/2 cup BBQ (see recipe)
- 1/4 cup smoked pork au ju
- 1/2 cup apple cider vinegar
- 1 beef bullion cube
- to taste Spices: salt, pepper, paprika, cayenne, garlic salt, onion powder, dry mustard, celery salt
- 2 lb bacon
- 1/2 lb hot sausage
- 1 onion
- 1 jalepeno
- 1 tablespoon molasse
- 1 pint tomatoes puree
- 1/4 cup dijon mustard
- 1/2 cup dark brown sugar
- 1/4 cup flour (to thicken sausage fat)
- 1/2 cup beef stock
Method :
- Start by cooking the navy beans per the direction on the bag (i usually cook them a little less because they will simmer with the beans for awhile) - set beans aside until the end.
- Add onions to bacon at halfway point and cook until translucent
- Add spices to taste, keep spices at the ready
- Add chopped jalepeno and garlic, sautee for 2-3 minutes
- Add sausage and cook until meat is not red/raw, drain fat if there is a lot, otherwise keep for flavor and add flour to thicken slightly as we add liquid
- Add BBQ, Au Ju, apple cider vinegar, beef bullion, spices (to taste), tomato puree, beef stock, dijon mustard and dark brown sugar
- If too thick, add more stock, if too thin, add more rue, once desired consistency is reached add beans (beans will naturally thicken the liquid as it simmers), let simmer for 60 minutes on super low heat, serve with any meal!
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