Description
Ingredients
Scale
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- 2 (15 oz) cans navy, cannellini, or great northern beans – drained and rinsed
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- 6–8 slices pepper bacon, chopped
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- 1 link andouille sausage (8–12 oz), sliced or chunked
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- 1 large onion, chopped
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- 1 bell pepper (any color), chopped
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- 2–3 cloves garlic, minced
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- ½ cup ketchup
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- ¼–½ cup packed light brown sugar (adjust to taste)
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- 1–2 tablespoons molasses
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- 1–2 tablespoons apple cider vinegar
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- 1 tablespoon Dijon mustard
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- 1 tablespoon Worcestershire sauce
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- ¼–½ cup whiskey (to taste)
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- ½ cup chicken or beef broth (or water)
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- 1 teaspoon smoked paprika
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- ½ teaspoon chili powder
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- Salt and freshly ground black pepper, to taste
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C).
- Cook the Bacon: In a large skillet, cook the pepper bacon over medium heat until crispy. Remove with a slotted spoon and set aside. Leave about 2–3 tablespoons of the bacon fat in the pan for flavor.
- Sauté the Vegetables: Add chopped onion and bell pepper to the skillet. Sauté over medium heat for 5–7 minutes, until softened. Stir in garlic, smoked paprika, and chili powder, and cook 1 minute more until fragrant.
- Brown the Sausage: While the veggies cook, grill or pan-fry the andouille sausage until browned. Set aside.
- Mix It All Together: In a large bowl, combine the drained beans, crispy bacon, sautéed vegetables, and cooked sausage.
- Make the Sauce: Add the ketchup, brown sugar, molasses, vinegar, mustard, Worcestershire, whiskey, and broth. Mix well until everything is thoroughly coated in the sauce.
- Bake: Transfer to a 2-quart baking dish and bake uncovered for 60–75 minutes, until bubbling and thickened.
- Rest & Serve: Let the beans rest a few minutes before serving warm—so the sauce can settle and thicken just right.
- Prep Time: 20–25 minutes
- Cook Time: 60–75 minutes
Nutrition
- Serving Size: 6–8 servings
- Calories: 450–500 kcal
- Fat: 20–25 g
- Carbohydrates: 35–45 g
- Protein: 20–25 g