Renee’s BBQ Beans – Looking for a Bush’s Clone

Baked Beans

Navy Beans 1 lb

½ cup Leeks, chopped

2 tbsp Brown Sugar

½ cup Molasses

1 ½ 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

½ cup Vinegar (cider or white)

Add dry beans to Dutch oven and add 8 cups of water to cover. Cook on high till the beans comes to a boil for about two minutes and turn off the heat, cover and let the beans sit in the pot covered for 30 to 45 minutes. 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 add the 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 brown sugar, cook to get a slow boil.  It should be sweet tasting but not thick

source:sbcanning