Beans, Bacon, and Chipotle
Bacon and chipotle highlight this bean side dish with a smoky kick.
Servings: 4
Calories: 407kcal
Ingredients
- 4 ounces slab bacon* , diced
- 2 to 3 cups cooked navy (or any white) bean, drained (reserve the liquid)
- 1 cup minced onion
- 1/2 cup minced red bell pepper
- ¼ tsp. crushed dried thyme
- ½ tsp. crushed dried oregano
- 2 Tbsp. bourbon , or Apple cider
- 2 Tbsp. ketchup
- 2 Tbsp. maple syrup
- ½ tsp. chipotle powder*
- Salt to taste
- *See Kitchen Notes
Instructions
- Add the diced bacon to a hot skillet over medium heat. Cook, stirring occasionally until the bacon starts to turn brown and gets somewhat crispy on the edges. Carefully drain all but about 1-2 Tbsp. of the drippings from the skillet.
- Return the skillet to the heat, reduce heat to medium low, and add the onion and bell pepper. Sauté for about 6 to 8 minutes or until the onion is translucent.
- Stir in the thyme and oregano.
- Add the bourbon and stir quickly to incorporate it with the bacon and vegetables. (Most of the bourbon will burn off.)
- Add the ketchup, maple syrup and chipotle powder. Stir to combine well.
- Add the beans and stir to coat with the sauce. Reduce heat to low. Add ½ cup of the reserved liquid (or ½ cup water). Stir and continue to heat through.
- Let the beans heat through for about 3 to 5 minutes. If they start to get too thick, add a little more water.
- Taste. Add salt if needed.
- Serve immediately.
Nutrition
Calories: 407kcal | Carbohydrates: 52g | Protein: 19g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 1138mg | Potassium: 759mg | Fiber: 11g | Sugar: 9g | Vitamin A: 620IU | Vitamin C: 28.5mg | Calcium: 110mg | Iron: 3.9mg