⅔ cup dried navy beans
2 cups water
3 oz salt pork, chopped with rind removed
1 onion, chopped (1 cup)
1 jalapeno pepper, chopped (2 tbsp)
3 cloves garlic minced (1 tbsp)
1 cup chicken bouillon
Cover beans with 2 cups of water and allow to soak for 6 – 12 hours. Drain and rinse.
Saute salt pork and onions in a large saucepan over medium-high heat until onions are tender (5-7 minutes). Add peppers and garlic. Saute until fragrant, about 1 minute.
Add bouillon and beans to the saucepan. Turn heat to medium. Cover and simmer for 45-60 minutes or until tender, checking occasionally to ensure there is enough water to keep beans from scorching. Add more water, if neccesary.
Add barbecue sauce and simmer, uncovered, for 30 minutes or until sauce is thickened.
Serve with jalapeno cheddar cheese cornbread, if desired.
4 servings, 415 calories per serving, excluding cornbread
Hack: Freeze leftover portions sealed in serving-sized portions for future use. Allow to thaw completely in the refrigerator before reheating.
Hack: One cup of frozen onions can be substituted for fresh onion in this recipe.
Hack: One 15 oz. can of navy beans, drained and rinsed can be substituted for the dried beans in this recipe.