Recipe information
Yield
Makes 6 servings
Ingredients
4
thick-cut bacon slices, thinly sliced crosswise
2
medium onions, finely chopped
1
/2 green bell pepper, finely chopped
2
garlic cloves, minced
4
15-ounce cans Great Northern beans, rinsed, drained
1
/3 cup mild-flavored (light) molasses
1
/4 cup ketchup
1
/4 cup purchased barbecue sauce
1
tablespoon Worcestershire sauce
1
tablespoon Dijon mustard
1
tablespoon apple cider vinegar
Need to make a substitution?
Preparation
Cook bacon in heavy large pot over medium heat until fat is rendered and bacon is crisp, about 5 minutes. Using slotted spoon, transfer bacon to paper towels; drain. Discard all but 2 tablespoons drippings in pot. Add onions, bell pepper and garlic to pot; sauté until vegetables are tender, about 8 minutes. Stir in bacon, beans and remaining ingredients. Reduce heat to medium-low; simmer uncovered until mixture thickens, stirring occasionally, about 10 minutes. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill. Rewarm over medium heat, stirring often, about 10 minutes.)