Ingredients:
4 strips bacon
1 can navy beans (19 oz)
1 can black beans (19 oz)
1 c. Espresso BBQ sauce (Recipe listed under Espresso Balsamic)
1/2 c. ketchup
1/4 c. Maple Balsamic
1/4 c. brown sugar, packed
2 tsp. Salt Cellar Acadian Cajun Seasoning (or 1 Tbsp. Chili powder)
Cut the bacon into 1 inch pieces and sear in a large pot until crispy. Rinse and drain the beans well and add them to the pot with the barbecue sauce, ketchup, balsamic, and 1/2 cup of water. Stir in the brown sugar and chili powder, cover and bring to a boil over med - high heat. Then turn down the heat and simmer slow and low for 1/2 hour stirring often until thick and the beans have softened.
*Tested at Customer Appreciation Day 2018
