- 18
- 30 mins
- 480 mins
Ingredients
- 8 slices peppered bacon or regular bacon, cut in half crosswise
- 1 cup chopped onion (1 large)
- 2/3 cup chopped green sweet pepper
- 1 fresh jalapeno chile peppers, seeded and minced*
- 3 cloves garlic, minced
- 1 cup stout beer
- 2 15 ounce cans white beans or navy beans
- 2 15 ounce cans pinto beans
- 1 cup bottled barbecue sauce
- 1/2 cup packed brown sugar
- 1/2 cup apple cider vinegar
- 3 tablespoons Worcestershire sauce
- 3 tablespoons Dijon-style mustard
- 1 tablespoons liquid smoke (optional)
Preparation
Step 1
1. In a skillet cook bacon over medium-low heat to remove some of the fat. Do not cook until crisp. Drain bacon on paper towels. Finely chop six pieces of the cooked bacon; reserve remaining bacon.
2. Discard all but 1 teaspoon bacon drippings from skillet. Add chopped bacon, onion, sweet pepper, jalapeno peppers, and garlic to skillet. Cook over medium-high heat for 2 to 3 minutes, scraping up the bits from bottom of pan. Pour in beer; simmer for 2 to 3 minutes. Transfer mixture to 6-quart slow cooker.
3. Drain but do not rinse white beans and pinto beans. Add beans, barbecue sauce, brown sugar, vinegar, Worcestershire sauce, mustard, and liquid smoke, if desired, to slow cooker. Arrange reserved bacon on top of beans.
4. Cover and cook on low-heat setting for 6 to 8 hours or on high-heat setting for 3 to 4 hours or until beans are soft and tender.