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Rinse and drain beans. In a 4- to 5-quart oven-going Dutch oven, combine beans and 8 cups water. Bring to boiling; reduce heat. Simmer, uncovered, for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans and 8 cups water in Dutch oven. Cover and let soak overnight.) Drain and rinse beans.
Return beans to Dutch oven. Stir in 8 cups fresh water. Bring to boiling; reduce heat. Cover and simmer for 1 to 1-1/4 hours or until beans are tender, stirring occasionally. Drain beans, reserving liquid.
Preheat oven to 300°F. In the same Dutch oven, combine turkey bacon, onion, celery, garlic, and ginger; cook over medium heat until onion is tender, stirring occasionally. Add brown sugar; cook and stir until sugar is dissolved. Stir in ketchup, vinegar, dry mustard, and pepper. Stir in drained beans and 1 cup of the reserved bean liquid. If desired, transfer mixture to a bean pot.
Bake, covered, about 2-1/4 hours or until desired consistency, stirring occasionally. If necessary, stir in additional reserved bean liquid. Makes 12 servings (1/2 cup each).