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Listed in: Sidedishes
2 teaspoons (10 ml) olive oil
1 yellow onion, finely chopped
1/2 green bell pepper, seeded and finely chopped
1/2 cup (120 ml) no-salt chicken or vegetable broth, plus more as needed
1/3 cup (80 g) low-sugar ketchup
1/3 cup (80 ml) apple cider vinegar
1/4 cup (85 g) blackstrap molasses
1 tablespoon (15 g) Dijon mustard
1/2 teaspoon chipotle pepper, or to taste (or cayenne)
1/4 teaspoon each salt and fresh-ground black pepper, or to taste
1 can (15 ounces, or 425 g) red kidney beans, drained and rinsed
1 can (15 ounces, or 425 g) white kidney beans, drained and rinsed
2 slices nitrate-free turkey bacon
Heat the oil over medium heat in a large, heavy-bottomed saucepan. Add the onion and bell pepper and cook for about 6 minutes. Stir in the broth, ketchup, vinegar, molasses, mustard, chipotle pepper, salt, and pepper until well mixed. Gently stir in the beans and raw bacon, increase the heat, and bring the mixture just to a simmer. Reduce the heat to low, cover, and cook for about 20 to 30 minutes, stirring occasionally and adding a little more broth, if necessary. Adjust the seasonings, if necessary. Remove the bacon strips and discard before serving the beans.
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