1. Place a 12-inch skillet (ideally cast iron) over medium heat. Cook the 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.
2. Stir the onion and red pepper into the skillet. Cook until the veg are softened and have lovely golden bits, about 8-10 minutes. Add the garlic, thyme, salt, and pepper and cook for another minute or two until the garlic is fragrant.
3. 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 gently simmer for about 25 minutes until the beans have thickened. If the pan gets too dry, you can add a little bit of water. Season the beans with salt and pepper.
4. While the beans are cooking, prepare the smokies. Cut 2 diagonal slits ¼-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, turning occasionally, for about 8-10 minutes, until they are deeply golden brown and a thermometer reads 165F when inserted into the centres.
5. 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. Garnish with chopped
parsley. Makes 4-6 servings.
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
1. Stir together the sauce ingredients in a medium saucepan. Bring to a simmer over medium heat and cook, stirring often, for about 10 minutes. Cool, then refrigerate for up to 1 week.