Ingredients:

  • 1 pound (454g) thick-cut bacon, diced
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1 (15-ounce/425g) can Great Northern beans, drained and rinsed
  • 1 (15-ounce/425g) can pinto beans, drained and rinsed
  • 1 (15-ounce/425g) can kidney beans, drained and rinsed
  • 1 (15-ounce/425g) can butter beans, drained and rinsed
  • 1 (28-ounce/794g) can crushed tomatoes
  • 1/2 cup (120ml) molasses
  • 1/4 cup (60ml) yellow mustard
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons brown sugar, packed
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)
  • Optional: 1/4 teaspoon cayenne pepper (for a little kick!)
  • Chopped fresh parsley or chives, for garnish

Instructions:

  1. Cook diced bacon in a Dutch oven over medium heat until crispy. Remove bacon and set aside, reserving the bacon fat.
  2. Add chopped onion to the bacon fat and cook until softened, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add all beans, crushed tomatoes, molasses, mustard, apple cider vinegar, brown sugar, Worcestershire sauce, smoked paprika, salt, pepper, and optional cayenne pepper to the pot.
  4. Stir well to combine. Bring the mixture to a simmer over medium heat, then reduce heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally.
  5. Taste and adjust seasonings as needed. Add more salt, pepper, or brown sugar to taste.
  6. Stir in the reserved bacon. Serve hot, garnished with fresh parsley or chives, if desired.