- 1 (16 ounce) package dry 15 bean mix for soup
- 1 bay leaf
- 1 pound bacon
- 1 pound ground beef
- 1 pound kielbasa sausage, sliced
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 2 (10.5 ounce) cans chicken broth
- 1 (16 ounce) bottle hickory flavored barbeque sauce (such as Open Pit®)
- 1 1/2 teaspoons Worcestershire sauce
- 1/3 cup honey
- 1/4 cup real maple syrup
- 2/3 cup bourbon whiskey
- 3 tablespoons coarse-grain mustard
- Rinse the beans, and place in a very large pot. Cover beans with water, add the bay leaf, and bring to a boil. Simmer until all of the water is absorbed, 45 minutes to 1 hour. Remove the bay leaf.
- Place the chopped bacon in a large, deep skillet; cook over medium-high heat, stirring, until evenly browned, about 5 minutes. Drain the bacon on a paper towel-lined plate. Return the skillet to the heat, and add the ground beef; cook until the beef is cooked through and browned, about 5 minutes. Drain fat.
- Combine the beans, bacon, ground beef, sliced kielbasa, onion, green pepper, red pepper, chicken broth, barbeque sauce, Worcestershire sauce, honey, maple syrup, bourbon, and mustard in the crock of a slow cooker, and stir well to combine. Turn the slow cooker to Low heat, and cook until the beans are tender, 8 to 10 hours.
05/03/2018
recipepes.com
Bourbon Barbecue Slow Cooker Beans, recipe
PT15M
PT1H
5
455 calories
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