Steps

• Step 1

  Sort the beans for any dirt or debris. Put in a large saucepan and cover with water by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let sit for 1 hour.

  Ingredients

  • 1 Pound White Beans, dried

• Step 2

  Add half the diced onion, and bring the beans to a boil again over high heat. Reduce the heat to medium-low, and simmer the beans until tender, 1 1/2 to 2 hours. (The beans should always be covered with water. Add more if necessary.) Drain the beans, reserving the cooking liquid.

  Ingredients

  • 1/2 Large onion, diced

• Step 3

  In a large mixing bowl, combine the remaining onion as well as the molasses, brown sugar, mustard, salt, pepper, and clove. Add the beans and 2 cups of the cooking liquid. (Reserve the remaining liquid.)

  Ingredients

  • 1/2 Large onion, diced

  • 1/2 Cup molasses

  • 1/2 Cup brown sugar

  • 2 Tablespoon dry mustard

  • 1 1/2 Teaspoon Salt

  • 1 Teaspoon Pepper

  • 1/4 Teaspoon ground cloves

• Step 4

  Pour half the beans in a lidded bean pot and add the salt pork. Cover with the remaining beans. Replace the lid.

  Ingredients

  • 1 1/4 Pound Salt Pork

• Step 5

  When ready to cook, start the Traeger grill and set the temperature to 250 degrees F and preheat, lid closed, for 10 to 15 minutes.

  250 ˚F / 121 ˚C

• Step 6

  Put the pot with the beans on the grill grate and bake for 4 hours, adding the reserved cooking liquid (or water) as needed to keep the beans from drying out.

  04:00

  250 ˚F / 121 ˚C

• Step 7

  The last hour, lay the 4 bacon strips on top of the beans and sprinkle with brown sugar. Continue to cook for 30 minutes to an hour. Serve hot.

  Ingredients

  • 4 Slices bacon