Ingredients:

  • 4 oz thick-cut bacon, diced
  • 1 small yellow onion, finely diced
  • 2 cloves garlic, minced
  • 2 cans (15 oz each) kidney beans or pinto beans, drained and rinsed
  • 1/2 cup ketchup
  • 1/4 cup packed light brown sugar
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp dry mustard powder
  • 1/4 tsp black pepper

Instructions:

  1. Place the diced bacon in a cold skillet over medium heat. Fry until the fat has rendered and the bacon is crisp and golden brown. Use a slotted spoon to remove the bacon bits, leaving the fat in the pan.
  2. Add the diced onion to the bacon grease. Sauté for 3–5 minutes until the onion becomes translucent and fragrant. Stir in the minced garlic and cook for 30 seconds.
  3. Stir in the ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, and mustard powder. Simmer for 2 minutes, stirring constantly, until the sugar dissolves and the sauce thickens.
  4. Fold in the drained beans and the reserved crispy bacon. Stir gently to coat. Reduce heat to low and simmer for 5–7 minutes until the sauce is thick and velvety.