yield 10 servings
¼ cup barbecue sauce
½ cup ginger ale
5 litres water
500 g navy beans, dry
2.5 litres water
½ cup barbecue sauce
¼ cup ginger ale
¼ cup brown sugar
4 tablespoons molasses
1 ounce prepared espresso
10 drops liquid smoke – hickory
Salt and pepper to taste
Combine ½ cup barbecue sauce, ½ cup ginger ale, and 4 litres of water. Cover beans the mixture, then seal and refrigerate for 48 hours.
Once softened, strain beans and rinse well.
Preheat barbecue to medium low.
Combine all remaining ingredients and mix well.
Using a barbecue safe pan (or pot), mix the beans and the braising liquid.
Cover the pan tightly with a barbecue safe lid – or a double layer of aluminium foil, for first half hour, then finish braising uncovered.
Allow to simmer 2.5 – 3 hours, stirring every 20 minutes, until the braise has thickened to a paste and the beans are completely soft. Remove from heat and serve hot.