Texas Baked Beans

Texas Baked Beans

1 lb. dried anasazi or pinto beans Water 1 cup chopped slab bacon 2 cups each, rough cut onions and bell peppers 2 jalapeno chili peppers, finely chopped 2 cans (14.5 oz. each) diced tomatoes 1 cup chopped beef jerky (homemade or store bought), or smoked beef 1 cup catsup 1/2 cup packed light brown sugar 1/4 cup each molasses and honey 1 T. Worcestershire sauce 1 t. dry mustard 2 cups unsweetened applesauce 1 t. ground ginger

Soak beans overnight in 6 cups cold water. Drain and put into a large cooking pot. Add water to cover beans, about 6 cups. Bring to a boil and simmer for 45 minutes. Drain, reserving cooking liquid. In a large kettle, cook bacon until crisp. Add onion and peppers; cook and stir until tender, about 5 minutes. Add beans, 2 cups bean cooking liquid, tomatoes, beef jerky, catsup, molasses, honey, Worcestershire and dry mustard. Stir to mix. Bring to a boil, cover and cook at a slow boil 1 to 1 1/2 hours. Stir in apple sauce and ginger. Pour into a large bean pot and bake in a 350 oven, uncovered, for 1 1/2 hours. Makes 6 to 8 servings. Source: Marlboro Country Cookbook

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