Ingredients

• 1 pound dried red beans
• 3 quartss water
• 1 bay leaf
• 1.5 pounds boneless pork shoulder , Optional
• 1 yellow onion , chopped
• 1 cup barbecue sauce
• 0.5 cups ketchup
• 0.33 cups apple cider vinegar
• 0.25 cups packed light brown sugar
• 3 tablespoons molasses
• 2 tablespoons yellow mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon smoked paprika
• 0.13 teaspoons cayenne pepper
• 1 teaspoon freshly ground black pepper
• 1 tablespoon kosher salt
• 1 teaspoon garlic powder
• 2.5 cups reserved bean cooking liquid
• 6 slices thick-cut bacon

Instructions

1. 1 Gather all ingredients.
2. 2 Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight.
3. 3 Drain beans and transfer to a large pot filled with 3 quarts of cold, fresh water. Add bay leaf, pork shoulder, and onion. Bring to a simmer over high heat. Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
4. 4 Reduce heat to medium-low and stir. Skim off foam if desired. Let simmer until beans are just tender, about 1 hour.
5. 5 While beans simmer, combine barbecue sauce, ketchup, vinegar, brown sugar, molasses, mustard, Worcestershire, smoked paprika, cayenne, black pepper, kosher salt, and garlic powder in a bowl with a whisk. Set aside until needed.
6. 6 Preheat the oven to 350 degrees F (175 degrees C). Transfer tender bean mixture to a deep, 15x10-inch baking dish using a spider strainer.
7. 7 Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top.
8. 8 Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
9. 9 Enjoy!

Nutrition per serving