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Makes 12 servings
Can be made 1-2 days in advance.
4 ounces bacon
1 yellow onion, chopped
1¾ cups barbecue sauce
1¼ cups light beer
½ cup plus 2 tablespoons molasses
¼ cup dijon mustard
¼ cup dark brown sugar, packed
2 tablespoons Worcestershire sauce
4 (14.5 ounce) cans white beans, rinsed and drained
1. Cook bacon in stockpot over medium heat until crispy. Remove bacon, reserve pan drippings. Cut bacon into ¼ -inch pieces. Set aside.
2. Add onions to stockpot and cook for 5 minutes or until translucent.
3. Stir in barbecue sauce, beer, molasses, mustard, dark brown sugar and Worcestershire sauce. Add beans and bring to a boil. Reduce heat and simmer 1 hour or until slightly thickened, stirring occasionally.
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