By Traeger Kitchen
Our beans are not to be wasted on an ungrateful palette. They cook overnight, low and slow, then a bit longer. if you want people to rave, and hand you blue ribbons, this recipe is it.
Prep Time
Cook Time
Pellets
4
Activating this element will cause content on the page to be updated.1 Pound | Navy Beans, dried |
2 Quart | water |
1 Large | onion, diced |
1 | dried bay leaves |
2 Clove | garlic, minced |
8 Ounce | Bacon, Cut Into Small Pieces |
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 |
1
Plan ahead! This recipe requires overnight time
2
Put the beans and water in a 2-1/2 quart Dutch oven or a large saucepan. Soak for 8 hours, or overnight.
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.
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.
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.
300 ˚F / 149 ˚C
00:15
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.
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