Step

• Step 1

  Plan ahead! This recipe requires overnight time

• Step 2

  Put the beans and water in a 2-1/2 quart Dutch oven or a large saucepan. Soak for 8 hours, or overnight.

  Ingredients

  • 1 Pound Navy Beans, dried

  • 2 Quart water

• Step 3

  Bring to a boil over medium-high heat. Add the onion, bay leaf, garlic, and bacon and reduce the heat to medium-low. Simmer the beans until tender, 1 to 1-1/2 hours. Drain the beans, reserving the cooking liquid. Discard the bay leaf.

  Ingredients

  • 1 Large onion, diced

  • 1  dried bay leaves

  • 2 Clove garlic, minced

  • 8 Ounce Bacon, Cut Into Small Pieces

• Step 4

  Stir in the maple syrup, ketchup, barbecue sauce, mustard, and salt and pepper. Return the beans to the Dutch oven, or transfer to a 2-1/2 quart bean pot.

  Ingredients

  • 3/4  maple syrup

  • 1/3 Cup ketchup

  • 1/4 Cup Signature BBQ Sauce

  • 1 1/2 Teaspoon dry mustard

  • 1 1/2 Teaspoon salt

  • 1 Teaspoon black pepper

• Step 5

  When ready to cook, start the Traeger grill on Smoke with the lid open until the fire is established (4 to 5 minutes). Set the temperature to 300F and preheat, lid closed, for 10 to 15 minutes.

  00:15

  300 ˚F / 149 ˚C

• Step 6

  Cover the beans and bake for 5 to 6 hours, stirring occasionally or until very tender and flavorful, adding some of the reserved bean cooking liquid if the beans seem too dry. Uncover for the last 30 minutes of cooking.