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+ servings

Hot and Smoky Beans


  • 6 slices bacon
  • 1 ½ cups chopped onion
  • 1 ¼ cups barbecue sauce
  • ¼ cup dark beer
  • ¼ cup molasses (something mild-flavored)
  • 3 Tbsp mustard
  • 2 Tbsp Worcestershire sauce
  • 1 Tbsp soy sauce
  • 1 tsp salt
  • 6 pods black cardamom (I cracked the pods and tossed them in, fishing them out before serving .. except for one I couldn't find! Next time, I'm going to add some cardamom seeds and not go poking around for them)
  • 4-6 tsp minced canned chipotle chilies (suited for your tolerance for heat)
  • 4 cans Great Northern beans, drained
  • 2 cans black beans, drained
  • ½ bag (~ 5 oz) kale, chopped, optional


  • Cook the bacon until very crisp; I did this right in the stockpot.
  • After the bacon was crisp, I took them out, used a paper towel to absorb the grease, and cut them into small pieces.
  • There were bacon drippings in the pot; drain off some but not all, creating a base for the rest.
  • Add the ingredients up to the cardamom pods. Remember; go with crushed seeds next time! Stir to combine.
  • Add the chilies, depending on spiciness desired. Stir to combine
  • Stir in the beans
  • Bring to a boil, then reduce heat and simmer for 30 min. If using, add the chopped kale and mix well; cook for another 30 minutes or so, until they've had a chance to thicken