4 thick strips Applewood smoked bacon, diced
1 tablespoon canola oil
1 red onion, diced.
1 green pepper, diced.
Kosher salt and freshly cracked black pepper.
5 (14 1/2-ounce) cans great Northern beans drained and rinsed.
1 1/2 cups Carolina-style barbecue sauce.
1 cup maple syrup.
1/2 cup cider vinegar.
4 tablespoons whole grain mustard.
In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn, the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes. Add the red onions and green pepper, season with salt and pepper and sauté over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbecue sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce
the heat to low and continue to cook the beans, about 45 minutes. Remove the lid
and cook uncovered until the sauce has reduced and thickened and the flavours have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.
Prep: 15 min
Cook: 1 hr 10 min
YIELD: 8 to 10 servings
I used dried beans. Make beans according to directions. I soaked mine overnight
and cooked the beans for an hour and a half first. I added the beans to this recipe.
You get a much better taste if you use dried beans rather than canned beans.
Use any bean of choice such as pinto.