Bacon and chipotle highlight this bean side dish with a smoky kick.
Course: Side Dish
Cuisine: New Mexican
Author: MJ of MJ’s Kitchen
4ouncesslab bacon*, diced
2 to 3cupscooked navy(or any white) bean, drained (reserve the liquid)
1/2cupminced red bell pepper
¼tsp.crushed dried thyme
½tsp.crushed dried oregano
2Tbsp.bourbon, or Apple cider
Salt to taste
*See Kitchen Notes
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.