Yield: 6
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Ingredients
- 4 slices of thick-cut bacon
- 10–12 ounces of smoked sausage (options include Polska kielbasa, andouille, or Hawaiian-style Portuguese sausage), cut into ½-inch pieces
- 1 medium yellow onion, diced
- Two 15-ounce cans of navy beans, drained
- 1 ½ cups of chicken broth
- ½ cup of ketchup
- 3 tablespoons of brown sugar
- 1 ½ tablespoons of molasses
- 1 tablespoon of Worcestershire sauce
- 1 tablespoon of yellow mustard
- 1 tablespoon of red wine vinegar
- Kosher salt and ground black pepper, to taste
Instructions
- Preparation: Preheat your oven to 350 degrees F with a rack in the center. Prepare all the ingredients as listed above.
- Cook the bacon: In an oven-safe skillet with a lid, like a cast iron skillet, cook the bacon over medium-high heat for 1-2 minutes per side until golden but not fully crispy. Remove, cut into 1-inch pieces, and set aside.
- Brown the sausage (optional): If your sausage is not fully cooked, like Hawaiian-style Portuguese sausage, brown it in the bacon drippings over medium heat for 4-5 minutes, stirring occasionally. Once browned, transfer it to a paper towel-lined plate.
- Cook the onions: Remove all but one tablespoon of drippings from the skillet. Add the onions, seasoning with salt and pepper, and sauté for 4-5 minutes until softened.
- Assemble the dish: While the onions cook, mix together the chicken broth, ketchup, brown sugar, molasses, Worcestershire sauce, mustard, and vinegar. Add the beans and sausage to the skillet, pour the sauce over, and stir gently. Top with the par-cooked bacon.
- Bake: Cover the skillet and bake for 30 minutes. Then, uncover and continue baking for another 15 minutes, or until the sauce thickens.
- Serve: Let the dish cool slightly before serving. This pairs wonderfully with summery mains like grilled baby back ribs, BBQ chicken, pulled pork, beer brats, or grilled hot dogs. Enjoy!