By Traeger Kitchen
Our beans cook low and slow overnight, then a little bit longer. If you want people to rave and hand you blue ribbons, this recipe is it.
|1 Pound||Navy beans, dried, rinsed|
|1 Large||yellow onion, diced|
|2 Clove||garlic, minced|
|8 Ounce||(1/2 lb) bacon, chopped|
|3/4 Cup||Pure maple syrup, preferably Grade B|
|1/4 Cup||Traeger 'Que BBQ Sauce|
|1 1/2||Dried mustard|
|1 1/2 Teaspoon||Salt|
|1 Teaspoon||freshly ground black pepper|
Plan ahead: This recipe requires overnight time. In a 2-1/2 quart Dutch oven or a large saucepan, add the beans and water. Soak for 8 hours, or overnight.
1 Pound Navy beans, dried, rinsed
2 Quart water
On the stovetop over medium-high heat, bring the beans to a boil. Add the onion, bay leaf, garlic, and bacon and reduce the heat to medium-low. Simmer the beans until tender, 1-1 1/2 hours. Drain the beans, reserving the cooking liquid. Discard the bay leaf.
1 Large yellow onion, diced
1 bay leaf
2 Clove garlic, minced
8 Ounce (1/2 lb) bacon, chopped
Stir in the maple syrup, ketchup, Traeger 'QUE BBQ Sauce, mustard, salt, and pepper. Return the beans to the Dutch oven, or transfer to a 2-1/2 quart bean pot. Cover the beans with a lid or foil.
3/4 Cup Pure maple syrup, preferably Grade B
1/3 Cup ketchup
1/4 Cup Traeger 'Que BBQ Sauce
1 1/2 Dried mustard
1 1/2 Teaspoon Salt
1 Teaspoon freshly ground black pepper
When ready to cook, set the Traeger temperature to 300°F and preheat with the lid closed for 15 minutes.
300 ˚F / 149 ˚C
Place the Dutch oven directly on the grill grates. Close the lid, and cook for 5-6 hours, stirring occasionally or until very tender and flavorful, adding some of the reserved bean cooking liquid if the beans seem too dry. Uncover for the last 30 minutes of cooking.
Remove the beans from the grill and serve warm. Enjoy!
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