Chef Teejae’s Pork and Beans

MAKES 8 SERVINGS

5 strips smoked bacon, chopped 2 medium onions, diced 4 garlic cloves, minced 1 red bell pepper, diced 1 yellow bell pepper, diced 3 oz (85 mL) apple cider vinegar 1 tsp (5 mL) onion powder 1 tsp (5 mL) garlic powder 1 tsp (5 mL) chili powder 1 tsp (5 mL) paprika 1 tsp (5 mL) cinnamon 1 tsp (5 mL) salt 1 tbsp (15 mL) fresh oregano, minced 1 tbsp (15 mL) fresh thyme, minced 2 28-oz (796 mL) cans diced tomato 3 cups (750 mL) tomato juice 4 cups (1 L) dry white navy beans 2 cups (500 mL) molasses Soak navy beans overnight and simmer in boiling salted water for 45 min or until al dente, then strain off the water. You can have this cooking in the back burner while you start the pork and beans sauce process. Preheat oven to 350 F (175 C). In a large Dutch oven or pot, cook chopped bacon over medium heat until fat is rendered. Remove bacon from the pot and leave the rendered fat that turned into oil. Add onions and bell pepper and cook until the onion becomes translucent, about 8 minutes. Add onion powder, garlic powder, chili powder, paprika, cinnamon, salt, oregano, and thyme. Deglaze with apple cider vinegar, add molasses, and return bacon. Reduce liquid by half and add both diced tomato and juice. Bring to a boil and add beans. Lower heat and simmer for 30 minutes until sauce thickens then place in oven for 20 minutes. Season with salt and pepper as needed. Serve with thick-cut fried slab bacon, sunny-side eggs and Jalapeno Jack Cheese Cornbread.