Recipe courtesy of Kelsey Nixon
Episode: Indoor BBQ
1 hr 25 min
15 min
8 to 10 servings
1 hr 25 min
15 min
8 to 10 servings


  • 4 thick strips applewood smoked bacon, diced
  • 1 tablespoon canola oil
  • 1 red onion, cut into small dice
  • 1 green pepper, diced
  • Kosher salt and freshly cracked black pepper
  • 5 (14 1/2-ounce) cans great Northern beans, drained and rinsed
  • 1 1/2 cups Carolina-style barbecue sauce
  • 1 cup maple syrup
  • 1/2 cup cider vinegar
  • 4 tablespoons whole grain mustard


Watch how to make this recipe.

In a large, heavy-bottomed pot or Dutch oven, add the bacon and canola oil, turn the heat to medium-high and cook the bacon until it starts to crisp, 4 to 5 minutes.

Add the red onions and green pepper, season with salt and pepper and saute over medium-high heat until the vegetables have softened, about 5 minutes. Add the beans, barbeque sauce, maple syrup, vinegar and mustard. Bring to a simmer, cover, reduce the heat to low and continue to cook the beans, about 45 minutes. Remove the lid and cook uncovered until the sauce has reduced and thickened and the flavors have developed, about 15 minutes. Just before serving, adjust the seasoning with salt and pepper.

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