Ingredients:
- 2 quarts water
- 2 tablespoons kosher salt
- 1 pound Camellia Brand Great Northern Beans, Navy (Pea) Beans, or Pinto Beans, rinsed and sorted
- 4 cups vegetable stock
- 1/4 cup bourbon
- 1/4 cup apple cider vinegar
- 1/2 teaspoon Liquid Smoke (optional)
- 1 tablespoon olive oil
- 1 1/2 cups finely minced yellow onion (about 1 large onion)
- 2 tablespoons finely diced seeded jalapeño pepper (about 1 medium pepper)
- 1/4 cup finely diced green bell pepper
- 1 tablespoon minced garlic
- 1 1/2 cups ketchup
- 2/3 cup dark brown sugar
- 1/3 cup maple syrup
- 1/4 cup molasses
- 1 tablespoon mustard powder (such as Colman’s)
- 1 tablespoon barbecue rub (such as McCormick Grill Mates Applewood Rub)
- 1 tablespoon hot sauce
Directions:
- In a large container, whisk together 2 quarts water and kosher salt until salt dissolves. Add beans, cover, and let stand overnight at room temperature. Drain and rinse beans.
- To a slow cooker, add beans, vegetable stock, bourbon, apple cider vinegar and Liquid Smoke (if using). Set aside.
- In a skillet over medium-high heat, add olive oil and onions and cook, stirring occasionally, until the onions soften and begin to brown around the edges, about 7 minutes. Stir in jalapeño pepper, green bell pepper, and garlic and cook until fragrant, about 4 minutes. Scrape the contents of the skillet into the slow cooker.
- Add ketchup, brown sugar, maple syrup, molasses, mustard powder, barbecue rub, and hot sauce to slow cooker. Stir well. Set slow cooker on low for 8 hours. Stir, and cook 2 hours more on high. Serve immediately, or store in refrigerator for up to 1 week.