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Ingredients
- 12 oz 12 oz applewood-smoked bacon, diced
- 2 cups 2 cups finely diced yellow onions
- 3 cups 3 cups BBQ sauce (or use basic bbq sauce recipe)
- 1 cup 1 cup firmly packed light brown sugar
- 1/2 cup 1/2 cup maple syrup
- 1/2 cup 1/2 cup yello mustard
- 4 (15 oz) cans 4 (15 oz) cans cannellini beans, drained and rinsed, 1 cup bean liquid reserved
- 1 cup 1 cup water
- salt and pepper
Preparation
Step 1
Cook the bacon in dutch oven until crisp.
Transfer the bacon to a paper towel to drain and set aside, reserving the fat in the dutch oven. Add the onions to the bacon fat. Cook for 8 minutes or until carmelized.
Add the reserved bacon, BBQ sauce, brown suger, maple syrup, mustard, reserved cannellini bean liquid, and water to the Dutch overn, and mix well. Add the cannellini beans and still. Cover and simmer for 30 minutes, stirring occasionally. Remove the lid and continue to simmer for an additional 15 minutes or until sauce has thickened.
Season with salt and pepper and let rest for 10 minutes.