Preparation Time: 2 hours
Equipment: large sauté skillet with cover
- 2 tablespoons unsalted butter
- ½ pound bacon crisp – half chopped, half in strips.
- 1 Spanish or yellow onion diced.
- 1 small jalapeno seeded and diced.
- 3 or 4 cloves garlic minced.
- ½ cup Pepsi (diet or regular)
- 1 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 cup packed brown sugar.
- 1 can (28 oz) Navy beans, liquid drained.
- 1 can (28 oz) cannellini beans liquid drained.
- 1 can (28 oz) light red kidney beans liquid drained.
Preheat the oven to 350ᵒF.
Preheat the sauté skillet over medium heat 375ᵒF. Add the unsalted butter to the pan and cook the bacon until almost crisp. Butter provides extra flavor to the dish. Remove the bacon from the pan and set aside.
Drain the excess grease from the pan leaving just enough to sauté the onion, jalapeno, and garlic over medium heat 375ᵒF until they begin to caramelize about 7 to 10 minutes. Deglaze the pan with ½ cup of Pepsi (no Coke) and continue to cook until the liquid is reduced by half.
Add the ketchup, mustard, and Worcestershire sauce, mix well then stir in the brown sugar. Add ½ the bacon chopped. Continue to cook over medium heat until sauce reaches your desired thickness. Usually about 15 minutes. Add the beans and mix well.
Place skillet in 350ᵒF oven and bake for one hour. Top with crisp bacon strips for the last 10 minutes.
Allow to cool and serve. Typically, I like to prepare this the day before a family event. It is always better the second day.