Ingredients:
2 (15 oz) cans navy or pinto beans, drained and rinsed
1 small yellow onion, diced
2-3 strips of bacon, chopped
1 tablespoon Buona Cucina Olivewood Smoked Oil or bacon drippings
1 tablespoon tomato paste
1 teaspoon dried thyme
1/2 teaspoon ground mustard (or 1 tablespoon Dijon mustard)
1/3 cup Runamok Smoked Maple Syrup or Runamok Smoked Chili Pepper Syrup (sold in store)
½ cup ketchup of favorite BBQ sauce for added flavor
1 tablespoon Buona Cucina Raw Unfiltered Apple Cider Vinegar
1 teaspoon Bourbon Barrel Smoked Soy Sauce or Bourbon Barrel Worcestershire sauce (sold in store)
1 ½ teaspoons Buona Cucina Brew Pub Fry Seasoning
1/2 teaspoon Buona Cucina Smoked Paprika
Pinch of crushed red pepper flakes (optional, for heat)
Fresh chopped parsley or chives for garnish (optional)
Directions:
In a medium saucepan or oven-safe skillet, cook chopped bacon over medium heat until it begins to crisp. Add diced onion and continue cooking for 3–4 minutes until the onions soften and the bacon is fully cooked. If needed, add Buona Cucina Olivewood Smoked Oil or use the bacon drippings for extra flavor.
Stir in tomato paste and dried thyme. Cook for 1 minute, letting the tomato paste caramelize slightly.
Add maple syrup, ketchup or BBQ sauce, apple cider vinegar, mustard (ground or Dijon), soy or Worcestershire sauce, Brew Pub Fry Seasoning, smoked paprika, and optional red pepper flakes. Stir well and let it simmer for 1–2 minutes to blend the flavors.
Gently fold in the drained beans, stirring to coat them evenly in the sauce.
Stovetop Method: Cover and simmer on low heat for 20–25 minutes, stirring occasionally.
Oven Method (for a baked finish): Transfer to a preheated 375°F oven and bake uncovered for 25–30 minutes, until bubbly and thickened.
Finish and serve
Let cool slightly. Garnish with chopped parsley or chives if desired. Serve warm as a savory side or hearty main dish.