Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 1 green bell pepper, diced
  • 3 cloves garlic, minced
  • 3 cans (15 oz each) Navy beans, rinsed and drained
  • 1 cup high-quality St Louis style BBQ sauce
  • 1/4 cup dark molasses
  • 1/3 cup packed dark brown sugar
  • 2 tbsp apple cider vinegar
  • 1 tbsp yellow mustard
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 cup beef stock

Instructions:

  1. Place the 6 slices of diced bacon in a cold Dutch oven or deep skillet. Turn the heat to medium and cook 8 minutes until the fat has rendered and the bacon is crispy. Starting with a cold pan ensures the fat melts out before the meat burns.
  2. Add the diced yellow onion and green bell pepper directly into the bacon fat. Sauté for 5 minutes until the onions are translucent and the peppers have softened. Add the 3 cloves of minced garlic and cook for 1 minute more until the aroma hits you, being careful not to brown the garlic.
  3. Stir in the 1 cup of BBQ sauce, 1/4 cup molasses, 1/3 cup brown sugar, 2 tbsp apple cider vinegar, 1 tbsp yellow mustard, 1 tsp smoked paprika, and 1/2 tsp black pepper. Whisk gently until the sugar has completely dissolved into the liquid.
  4. Fold in the 3 cans of rinsed Navy beans and the 1/2 cup of beef stock. Bring the mixture to a gentle bubble, then reduce the heat to low.
  5. Simmer, uncovered, for 35 minutes until the sauce has thickened into a dark, syrupy glaze. Note: Simmering uncovered is key for evaporation and flavor concentration.