Well from my previous post you know that the beans for this recipe went to a Bean and Sausage soup and the sauce turned into a fantastic barbecue sauce that will be so good on my ribs this weekend and meats over the summer. I wanted to give you a chance to see and make the recipe that not only Renee is crazy about the flavor, but to let you decide how close to Bush’s it really is. I would love to tell that dog Jay he can keep his secret and spread this recipe all over the world! LOL
- 1 lb Navy Beans
- 1/2 cup Leeks, chopped
- 2 tbsp Brown Sugar
- 1/2 cup Molasses
- 1 1/2 tsp Mustard Powder
- 1 tsp Kosher Salt
- 1 tsp Pepper
- 2 cups Ketchup (Simply Heinz brand or homemade)
- 1 cup Maple Syrup
- 2 cups water
- 1/2 cup Vinegar (cider or white)
- Add dry beans to Dutch oven and add 8 cups of water tocover. Cook on high till the beans comes to a boil for about two minutes andturn off the heat, cover and let the beans sit in the pot covered for 30 to 45minutes.
- Once the beans have sat they will have absorbed a lot of the water.Drain the beans through a colander and then add 8 cups of fresh water and addthe leeks. Cook the beans again for 15 minutes at a full boil.
- In the meantime, in another saucepan mix 2 cups of water,molasses, vinegar, salt, pepper, ketchup, maple syrup, mustard, and brownsugar, cook to get a slow boil. Itshould be sweet tasting but not thick.
- Prepare 6 pint jars. Using a slotted spoon fill the jars 3/4 full of the beansand onion mixture.
- Once all the jars are filled ladle the sweet sauce into thejars leaving 1" headspace to leave room for expansion. Process the jars ina pressure canner at 11 pounds of pressure for 75 minutes.