Ingredients:

  • 6 oz thick-cut bacon, diced
  • 0.5 lb ground beef (80/20 lean-to-fat ratio)
  • 1 medium yellow onion, finely diced
  • 1 medium green bell pepper, finely diced
  • 2 cans (15 oz each) navy beans, drained and rinsed
  • 1 can (15 oz) kidney beans, drained and rinsed
  • 1 can (15 oz) great northern beans, drained and rinsed
  • 0.5 cup brown sugar, packed
  • 0.25 cup molasses
  • 0.5 cup ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp black pepper
  • 0.25 tsp cayenne pepper

Instructions:

  1. Place the diced bacon in a cast iron skillet over medium heat. Cook until the bacon is crisp and the fat has rendered.
  2. Add the ground beef to the bacon fat. Brown the meat until it is no longer pink, breaking it into small crumbles.
  3. Add the diced onion and green pepper. Sauté for 5–7 minutes until the vegetables are translucent and fragrant.
  4. Lower the heat to medium-low. Stir in the brown sugar and molasses, stirring constantly until the sugars melt and bubble.
  5. Add the ketchup, apple cider vinegar, Worcestershire sauce, smoked paprika, and black pepper. Stir for 2 minutes until the sauce is cohesive.
  6. Gently fold in the rinsed navy, kidney, and great northern beans. Stir until every bean is coated in the thick sauce.
  7. Preheat the oven to 325°F (160°C). Transfer the skillet or pour the mixture into a casserole dish and bake for 2 hours until the sauce is thick and caramelized.