<p><strong>Ingredients<br></strong>yield 10 servings</p> <p><strong>Soak<br></strong>¼ cup barbecue sauce<br>½ cup ginger ale<br>5 litres water<br>500 g navy beans, dry</p> <p><strong>Braise<br></strong>2.5 litres water<br>½ cup barbecue sauce<br>¼ cup ginger ale<br>¼ cup brown sugar<br>4 tablespoons molasses<br>1 ounce prepared espresso<br>10 drops liquid smoke – hickory<br>Salt and pepper to taste</p> <p>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.</p> <p>Once softened, strain beans and rinse well.</p> <p>Preheat barbecue to medium low.</p> <p>Combine all remaining ingredients and mix well.</p> <p>Using a barbecue safe pan (or pot), mix the beans and the braising liquid.</p> <p>Cover the pan tightly with a barbecue safe lid – or a double layer of aluminium foil, for first half hour, then finish braising uncovered.</p> <p>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.</p> <p>Bon appetit!</p> <p><img src="https://www.trailappliances.com/media/wysiwyg/Smokey-Barbecue-Baked-Beans-3.jpg" alt="Smoky Barbecue Baked Beans" width="800" height="450"></p>