Barbecued Beans by Suzi Ashby

Recipe Index:  Side Dishes > Beans

Ingredients
14 ounces navy beans picked over, rinsed and drained
1/2 cup apple cider
2 tablespoons dry mustard
1 tbl peanut oil
2 tbl dark molasses
1 1/2 med green peppers seeded and diced
1 tbl Worcestershire sauce
1 med onion finely chopped
1 tbl cider vinegar
4 oz lean turkey ham diced (optional)
1/2 tsp chili powder
3 tbl dark brown sugar firmly packed
1 cup catsup

Directions
Place beans in large saucepan and cover with 2 cold water. Cover and bring to boil over medium-high heat; reduce heat to low and simmer 2 minutes. Remove from heat and let stand, covered, 1 hour; drain in colander. Return beans to saucepan and repeat procedure, this time simmering beans until they are soft but still hold their shape, about 1 hour; drain. Preheat oven to 350o F; spray 2-quart casserole with nonstick cooking spray. Place large skillet over medium-high heat; heat oil 30 seconds more. Add peppers, onion, and cook, stirring frequently, until onion is translucent, 5 minutes. Add turkey ham (if using) and cook 2 minutes more. Stir in catsup, cider, mustard, molasses, Worcestershire sauce, vinegar, and chili powder; cover and cook until bubbling, about 3 minutes. Add beans and stir gently to coat. Transfer bean mixture to prepared casserole; sprinkle evenly with brown sugar and cover with foil. Bake until beans have absorbed most of the sauce, 45 minutes; remove foil and bake 15 minutes more.
Divide evenly among 6 plates and serve.

Makes 6 servings