Renèe Kohlman of sweetsugarbean.
gives an elegant twist on a campfire favourite, with our Double Smoked Side Bacon and Bavarian Smokies. A simple recipe for an easy weekday meal that your family will enjoy.
Ingredients
- 5 slices Grimm’s Double Smoked Side Bacon
- 5 Grimm’s Original Bavarian Smokies
- 1 onion, finely diced
- 1 sweet red pepper, chopped
- 2 garlic cloves, minced
- 2 tsp thyme leaves, chopped (or 1 tsp dried thyme)
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 cans (540 mL) white beans, drained and rinsed
- 1 1/2 cups low-sodium chicken broth
- 1/2 cup tomato sauce
- 1/3 cup barbecue sauce
- 2 tbsp brown sugar, packed
- 1 tbsp dijon mustard
- 1 tsp canola oil
- 1 tbsp parsley, chopped
barbecue sauce
- 1/2 cup ketchup
- 1/4 cup molasses
- 2 tbsp maple syrup or honey
- 2 tbsp dijon mustard
- 2 tbsp apple cider vinegar
- 1 tbsp grape jelly (or apple jelly)
- 2 garlic cloves, minced
- 1 tsp smoked paprika
- 1 tsp salt
- 1/4 tsp pepper
Preparation
- Place a 12-inch skillet (ideally cast iron) over medium heat. Cook the double smoked side bacon until it is slightly crispy. Use a slotted spoon to remove the bacon and transfer to a paper towel-lined plate. Leave any remaining bacon fat in the skillet.
- Stir the onion and red peppers in the skillet. Cook for 8-10 minutes, until the vegetables are softened and have lovely golden bits. Add the garlic, thyme, salt, and pepper and cook for 1 – 2 minutes, until the garlic is fragrant.
- Stir in the bacon, beans, chicken broth, tomato sauce, barbecue sauce, brown sugar, and mustard. Increase the heat to medium-high and bring the beans to a simmer. Turn the heat down to low and continue to gently simmer for 25 minutes, until the beans have thickened. If the pan gets too dry, add a little bit of water. Season the beans with salt and pepper.
- While the beans are cooking, prepare the Bavarian smokies. Cut 2 diagonal slits 1/4 inch deep on both sides of the smokies. Preheat the grill or a grill pan to medium heat. Lightly brush the grill with canola oil. Cook the smokies for 8-10 minutes, turning occasionally until they are a deep golden brown colour and a thermometer reads 165°F when inserted into the centres.
- Remove the smokies from the grill, let them rest for 5 minutes, then cut each in half diagonally. Arrange the smokies over top of the beans in the skillet and garnish with chopped parsley.
Barbecue Sauce
- In a saucepan, on medium heat, bring all ingredients to a simmer and cook for 10 minutes, stirring often. Cool sauce, then store in an airtight container in the refrigerator for up to 1 week.
