Ingredients

1 lb dried red beans
3 quarts water
1 bay leaf
1 ½ lbs boneless pork shoulder, cut into 2-inch cubes (Optional)
1 yellow onion, chopped
1 cup barbecue sauce
½ cup ketchup
⅓ cup apple cider vinegar
¼ cup packed light brown sugar
3 Tbs molasses
2 Tbs yellow mustard
1 tsp Worcestershire sauce
1 Tbs smoked paprika
⅛ tsp cayenne pepper
1 tsp freshly ground black pepper
1 Tbs kosher salt
1 tsp garlic powder
2 ½ cups reserved bean cooking liquid
6 slices thick-cut bacon 

Directions

Step 1

Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.

Step 2

Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.

Step 3

While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.

Step 4

Preheat the oven to 350 degrees.

Step 5

Transfer tender bean mixture to a deep, 15×10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.

Step 6

Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.

Notes:

Any dry bean will work, but red beans are recommended.

Baking time will depend on amount of liquid, as well as size and shape of pan, so start checking doneness after 1 1/2 hours, but may need to go much longer.

These not only make a great side dish, but if the budget’s a little tight, these will absolutely work as a main course.