Ingredients
- 1 pound bacon diced
- 1 small yellow onion diced
- 1 large jalapeño seeded and diced (or 1 green bell pepper)
- 1 1/2 tablespoons minced garlic
- 4 cans great northern beans drained and rinsed
- 1 can black beans drained and rinsed
- 3/4 cup brown sugar plus more to taste
- 1 cup barbecue sauce
- 1 cup cola
- 3 tablespoons apple cider vinegar
- 2 tablespoons molasses
- 2 tablespoons Dijon mustard
- 2 tablespoons tomato paste
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1/2 teaspoon onion powder
Instructions
- Preheat your oven to 275°F.
- In a large cast-iron skillet over medium-high heat, add the diced bacon. Cook until the fat is rendered and the bacon becomes soft, then start to crisp.
- Remove the bacon with a slotted spoon and reserve about 1 tablespoon of the bacon fat in the skillet.
- Add the diced yellow onion, diced jalapeños (or green bell pepper), and minced garlic to the skillet. Sauté for about 5 minutes until the onion softens.
- Stir in the rinsed great northern beans, black beans, brown sugar, barbecue sauce, cola, apple cider vinegar, molasses, Dijon mustard, tomato paste, kosher salt, black pepper, and onion powder. Mix well so that all the flavors blend together. Return the cooked bacon to the mixture.
- Place the skillet in the preheated oven and bake uncovered for about 1 hour. Stir the beans occasionally to prevent sticking and to allow the sauce to thicken evenly. Taste the beans and add up to 1/4 cup more brown sugar if you prefer more sweetness. Mix to dissolve.
- Remove the skillet from the oven and let the beans cool for a few minutes before serving warm.
