This delicious combination of slow-cooked sweet and heat will have your guests coming back for seconds. This recipe is courtesy of Donald Moore, president and GM of Greensboro Grasshoppers Baseball!
- 20 ounces Cheerwine, divided
- 1 bag (16 ounces) dry navy beans
- 32 ounces chicken stock
- 6 strips bacon
- 1 medium vidalia onion
- 3 tablespoons bacon grease
- ¼ cup brown sugar
- 1 bottle (20 ounces) Sweet Baby Ray’s Barbecue Sauce
- ¼ cup jalapenos, diced
- 2 tablespoons hot sauce (I use Texas Pete)
In medium size pot, soak beans in 32 ounces chicken stock. Place in the refrigerator overnight.
Drain beans in a colander, reserving chicken stock, and place in a slow cooker.
Fry bacon in a pan until crispy. Sit bacon strips aside and use the same pan to saute chopped onion in bacon grease and 8 ounces of Cheerwine. Cook over medium heat until the onion is soft, about 4-6 minutes.
Add onion and beans to the slow cooker. Add 3 tablespoons bacon grease, brown sugar, the whole bottle of Sweet Baby Ray’s, plus remaining 12 ounces of Cheerwine and reserved 12 ounces of chicken stock to the beans and stir well.
Crumble bacon strips and add to mixture. Dice jalapenos and add Texas Pete, then stir into the other ingredients.
Cook on high in slow cooker for 5-6 hours, periodically stirring. If the beans are still firm, continue on high for another hour or so until the beans soften. The mixture will thicken and you may need to add 1-2 ounces of chicken stock and/or Cheerwine to maintain a nice consistency.
Turn the slow cooker to warm and enjoy!