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Barbecue Baked Beans

Serves 8


1 lb white beans
1/2 cup finely chopped onions
1/2 cup finely chopped celery
1/4 cup chopped green bell pepper
1 tablespoon minced garlic
3 tablespoons olive oil
1 can tomato sauce, 16 oz.
1/4 cup dark brown sugar
1/4 cup molasses
1 tablespoon dry mustard
3 tablespoons Worcestershire sauce
1/2 teaspoon ground cloves
2 bay leaves
1 teaspoon salt
1 teaspoon cracked black pepper
1 teaspoon fresh thyme
1 cup diced bacon, cooked


  1. Wash beans, place in large pot and cover with water, boil for 5 minutes, then remove from heat. Allow beans to sit for 1 hour with the lid on.
  2. In a skillet, saute onions, celery, bell pepper, and garlic with olive oil on a high for 4. Add tomato sauce, sugar, molasses, mustard, Worcestershire sauce and cloves to skillet, simmer for 30 minutes.
  3. Pour off water from beans and replace with chicken stock. Add bay leaves, salt, pepper, and thyme.
  4. Let simmer, covered, until beans are tender.
  5. Preheat oven to 300° F. Drain liquid from beans and reserve. Combine beans and tomato sauce in Dutch oven. Top with bacon and bake for 3 to 5 hours. Stir beans occasionally, adding reserved liquid when needed.
Holiday: Fourth of July
Season: Summer