I have served these alongside Creole Style Pork.  And I have used the leftovers to create the Baked Bean & Hot Dog Casserole - which is so yummy alongside the Easy, Creamy, Cheesy - Mac & Cheese Casserole.

These would be delicious served with the Baby Back Ribs - Slow Cooker to Broiler as well as the Beer Can Chicken.  And if you were putting out a game day spread - serve next to Hot Corn Dip.

With so much focus being placed on saving money these days - I love, love, love having inexpensive - yet incredibly delicious and flavorful dishes to round out and stretch a meal that includes meat. 

And I am a bit obsessed with Leftover Makeovers ... using an original meal and creating another equally as impressive second meal with the leftovers.  Not only am I saving money, but time and energy!  Yay!

Let’s get started ... I used a recipe from Miss Vickie as my guide ...

I used 1 cup of dried Great Northern Beans and 1 cup of Pink Beans.  I personally like the variety of the colors and the slightly different textures of the different beans.  Total of 2 cups = roughly 1 pound of dried beans.

I picked through the dried beans, rinsed them and then placed in a bowl, covered by at least 3 inches of cold water - cover the dish and allow it to sit overnight or for at least 4 hours.  The beans will expand as they soak - just drain and rinse the beans thoroughly.

When you’re ready to cook - here’s what you’ll need:

  1. -4 slices of bacon

  2. -1 onion, chopped

  3. -1 teaspoon minced garlic

  4. -1 cup ketchup

  5. -1/2 cup vinegar (I used apple cider vinegar)

  6. -1/2 cup firmly packed DARK brown sugar

  7. -1/3 cup molasses

  8. -1 teaspoon liquid smoke

  9. -Dash of hot sauce, to taste

  10. -1/2 teaspoon dry mustard

Start by frying the bacon in the pressure cooker until crisp.  Drain all but 2 tablespoons of the bacon fat.

Add the onion and garlic to the remaining bacon fat and cook until slightly softened, about 3 minutes.

Add the drained and rinsed beans along with enough water to cover the beans by 2 inches.  Add 1 tablespoon of oil to the top (don’t stir).

Lock the pressure cooker lid in place and bring to high pressure over high heat.  Once pressure has been reached, immediately reduce the heat to the lowest possible setting to maintain pressure. 

I cooked mine for 15 minutes, turned the heat off the burner in order to allow the pressure to release naturally - I didn’t move the pressure cooker off the burner - so it took about 8 minutes for the pressure to release.

Once they were finished, I opened the lid (always tilt the lid away from you) - my beans were cooked perfectly, so I didn’t need to cook them any further.  Then I drained the beans and set aside until the sauce was simmering.

I made my sauce in another pan at the time I took these pictures - really the only reason was because I wanted a pretty dish to serve from.

The sauce couldn’t be any simpler to make ... just add the ingredients (ketchup, vinegar, dark brown sugar, molasses, liquid smoke, hot sauce and dry mustard) into the pot and heated to a simmer and the sugar dissolved.

If you were having a big gathering or wanted to make these in advance - I would place the sauce ingredients in the slow cooker (Crockpot) on low and allow the ingredients to melt together ... and then add the beans and leave on low heat until ready to serve.  Or use high heat if you’re in a hurry - Make it easy on yourself!

This sauce would make a great BBQ sauce for grilling or baking or dipping too ... always nice to have a simple recipe that tastes fabulous.

Once my sauce was smooth and hot - I added the drained cooked beans to the pot and stirred to combine.

If you have any leftovers - allow them to cool before refrigerating ... and store tightly covered in the fridge.  You could also freeze any leftovers.