Ingredients Original recipe yields 12 servings Ingredient Checklist 1 pound dried red beans 3 quarts water 1 bay leaf 1 ½ pounds boneless pork shoulder, cut into 2-inch cubes (Optional) 1 yellow onion, chopped 1 cup barbecue sauce ½ cup ketchup ⅓ cup apple cider vinegar ¼ cup packed light brown sugar 3 tablespoons molasses 2 tablespoons yellow mustard 1 teaspoon Worcestershire sauce 1 tablespoon smoked paprika ⅛ teaspoon cayenne pepper 1 teaspoon freshly ground black pepper 1 tablespoon kosher salt 1 teaspoon garlic powder 2 ½ cups reserved bean cooking liquid 6 slices thick-cut bacon Directions Instructions Checklist Step 1 Add dry beans to a bowl, cover with water, and let soak for 8 hours, or overnight. Step 2 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. Step 3 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. Step 4 Preheat the oven to 350 degrees F (175 degrees C). Step 5 Transfer tender bean mixture to a deep, 15×10-inch baking dish using a spider strainer. Pour in barbecue sauce mixture and 2 ½ cups of the bean cooking liquid. Place bacon slices on top. Step 6 Bake uncovered in the center of the preheated oven until the liquids have reduced into a thick sauce, 2 to 3 hours.
