Barbecue Baked Beans with chicken sausage and bacon | From scratch no can

bacon

🥗Healthier: turkey bacon

💰Cheaper: smoked sausage

Turkey bacon reduces fat while maintaining flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar offers a lower glycemic index.

barbecue sauce

🥗Healthier: homemade barbecue sauce

💰Cheaper: ketchup

Homemade sauce can be tailored to taste.

apple cider vinegar

🥗Healthier: white vinegar

💰Cheaper: lemon juice

Lemon juice provides acidity with a fresh flavor.

Pour boiling water over 1 pound of navy beans and let soak for 6 to 8 hours or overnight.

Rinse 1 pound of chicken legs or thighs under cold water and trim off excess fat.

Season the chicken with 1/2 teaspoon salt, 1/2 teaspoon tony's saturated krill seasoning, and 1/2 teaspoon chef paw padre's poultry magic.

In a large saucepan, melt 1 tablespoon of salted butter over medium heat and sear the chicken pieces for 3 to 4 minutes on each side.

Add 8 cups of water to the saucepan with the chicken, cover, and let simmer for 45 minutes to make chicken stock.

Strain the chicken stock into a medium-sized bowl, yielding about 3.5 to 4 cups.

Remove the meat from the chicken bones, ensuring no bones or fat remain.

Simmer the soaked navy beans in fresh water for 45 minutes or until tender, then strain.

In a medium bowl, mix together 6 ounces of tomato paste, 2 tablespoons of vinegar, 1 1/2 tablespoons of hickory liquid smoke, 1 1/2 tablespoons of mesquite liquid smoke, 2 tablespoons of molasses, 3 tablespoons of honey, 1 teaspoon of mustard, 1/2 cup of brown sugar, 1/4 or 1/2 teaspoon of salt, 1/4 or 1/2 teaspoon of tony's saturated krill seasoning, and 1/2 teaspoon of mesquite seasoning until combined.

In the same large pot used for the bacon, add chopped pork jeweled bacon and sauté for 9 minutes, stirring occasionally.

Strain the cooked bacon, leaving about 1 tablespoon of fat in the pot.

Add 1 1/4 cups of chopped yellow onion to the pot and sauté for 5 minutes, stirring occasionally.

Add 1 tablespoon of chopped garlic and the cooked chicken, cocktail smoked sausage, and cubed bacon to the pot, stirring and sautéing for 4 minutes.

Add the barbecue sauce mixture and 3 1/2 cups of chicken stock to the pot, stirring to combine.

Add 2 tablespoons of salted butter and stir again, then taste and adjust seasoning if necessary.

Add the cooked navy beans to the pot and stir to combine everything evenly.

Preheat the oven to 350°F (175°C).

Transfer the bean mixture to a 13 by 9 inch glass pan and spread evenly.

Bake in the preheated oven on the bottom rack for 1 hour and 30 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens