Ingredients:

  • 1 tbsp vegetable oil
  • 12 oz smoked turkey, diced into small cubes
  • 3 cans (15 oz each) navy beans, drained and rinsed
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, finely diced
  • 1 cup ketchup
  • 1/2 cup light brown sugar, packed
  • 1/4 cup molasses
  • 2 tbsp Worcestershire sauce
  • 1 tbsp Dijon mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Place a Dutch oven over medium heat, add a splash of oil, and sauté the diced onion and red bell pepper for 5 to 7 minutes until translucent and tender.
  3. Stir in the diced smoked turkey and cook for 3 minutes to release the smoky oils.
  4. In a large mixing bowl, whisk together the ketchup, brown sugar, molasses, Worcestershire sauce, Dijon mustard, apple cider vinegar, smoked paprika, salt, and pepper.
  5. Pour the sauce mixture into the pot with the vegetables and turkey and simmer on the stovetop for 5 minutes.
  6. Gently fold in the rinsed navy beans, stirring until every bean is coated in the glaze.
  7. Cover the pot with a lid or foil and bake for 90 minutes.
  8. Remove the lid and bake for an additional 30 minutes until the sauce reduces, becomes bubbly and thick, and a glossy amber crust forms on top.
  9. Remove the pot from the oven and let the beans rest for 10 to 15 minutes before serving to allow the sauce to set.