8 strips of bacon, cut in 1-inch pieces
2 19-oz cans navy beans, rinsed and drained
2 19-oz cans black beans or red kidney beans, rinsed and drained
1 cup water
2 cup Espresso BBQ sauce
1 cup ketchup
1/4 cup Maple dark balsamic
1/2 cup brown sugar
2 tbsp chili powder
In large pot, on medium, sear bacon until crispy. Add beans, BBQ sauce, ketchup, balsamic and water. Stir in brown sugar and chili powder. Cover and bring to boil, then turn down heat to simmer slow and low for 30 minutes, stirring often until the sauce is thick and the beans have softened.
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