Yankee Bean Pot Chili

Source: Garden Guides-Kitchen

Although the recipe requires little effort, it does demand lots of time for soaking the beans and cooking them slowly.

2 1/2 cups dried yellow-eye beans
2 cups barbecue sauce
3/4 cup packed brown sugar
1/2 cup molasses
1 tablespoon prepared yellow mustard
1/2 teaspoon freshly ground black pepper
1 teaspoon ground ginger
2 teaspoons salt
8 dried whole ancho chile peppers
3/4 pound salt pork, scored deeply with a knife on the non-rind side

Wash the beans and soak overnight in cold water. Drain. Place the beans in a large pot and cover with fresh water. Simmer 60 to 90 minutes, until the skins start to wrinkle. Drain. In a large bowl, mix the beans with 1 cup of the barbecue sauce, the sugar, molasses, mustard, pepper, ginger, and salt.

Place the chiles in a large heatproof bowl and cover with boiling water. Let stand 30 minutes, until soft; then seed and stem them. In a food processor or blender, puree the chiles with the remaining 1 cup of barbecue sauce.

Preheat the oven to 300°F. Add the chile puree to the beans, mix, and turn into a bean pot. Place the salt pork on top of the beans with the rind side up. Cover the bean pot and bake for 5 hours. Uncover for the last hour so the beans get crusty.