On Tue, 29 Dec 2015 17:41:39 -0500, Dave Smith
> wrote:

>I had a lot of baked beans when I was young but they were always canned
>and I never developed a great appreciation for them. A couple times I
>have had home made baked beans and they were much better. Last month my
>son took me to a BBQ joint in Buffalo and they had beans that were
>incredible.
>
>Realizing how good they can be, I looked up some recipes and was all set
>to give them a try. I was planning to use a recipe that called for a
>pound of bacon. Today I had to go to a store to get some things for a
>pot luck family thing tomorrow and planned to get some bacon and some
>beans. I was surprised to find they did not have navy beans. They had
>pinto beans, kidney beans, black eye peas, yellow peas, green peas,
>several varieties of lentils, but now navy beans.
>
>Dang. I was looking forward to some good beans.

This doesn't use navy beans. You might like it.
Tip: When making a recipe like this, go shopping for Bacon Ends and
Pieces. They are cheaper, thicker cut, meatier, and often smokier.

COWBOY BACON BEANS - PIONEER WOMAN
Ingredients
" 4 cups dry pinto beans
" 1 pound thick-cut bacon, cut into pieces
" 2 whole green bell peppers, diced
" 1 whole onion, diced
" 1 cup brown sugar
" 1/4 cup ketchup
" 2 tablespoons mustard
" 1 tablespoon chili powder, optional
" 2 teaspoons salt, more to taste
" 2 teaspoons black pepper, more to taste
" 4 cloves garlic, minced
Directions
Rinse the beans under cold water, sorting out any rocks/particles. Set
aside.
In a heavy pot (cast iron), saute the bacon pieces until halfway
cooked and the fat is rendered. Add the green peppers and onions to
the pot and cook until starting to get brown, about 3 minutes. Add the
beans and cover with water by 1 inch. Bring to a boil, and then add
the brown sugar, ketchup, mustard, chili powder, salt, pepper and
garlic. Reduce the heat to a simmer, place on the lid and cook until
the beans are tender and the liquid is thick 3 to 4 hours.

Janet US