Barbecue "Baked" Beans

Martha Stewart Living,  2005

Makes 7 servings
SIDE-PORK-VEGGIE

    1 pound dried navy beans or Great Northern                     
    4 ounces salt pork or thick cut bacon                          
    1 lg. onion 1/4-in dice                                        
    1 clove garlic minced                                          
    3 cups tomato juice                                            
    1/4 cup tomato paste                                           
    3 tablespoons unsulfur molasses                                
    3/4 cup pack dark brown sugar                                  
    1/4 cup cider vinegar                                          
    2 tablespoons worcestershire sauce                             
    2 tablespoons dijon style mustard                              
    3/4 teaspoon ground tumeric                                    
    10 dashes hot pepper sauce                                     
    Salt and pepper                                                

Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours.

Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside.

If using salt pork, trim meat from the rind, and cut meat into 1/4-inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork (meat and rind) or bacon to a large Dutch oven or stockpot.

Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and rendered fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes.

Stir in tomato juice, tomato paste, molasses, sugar, vinegar, Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups reserved cooking liquid. Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 1 hour. Uncover, and cook, stirring occasionally, until thickened, about 2 hours and 45 minutes.

Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.