Serves: 4-6 (as a side dish)
Ingredients:
- 2 15-oz cans of navy beans, drained and rinsed
- 2 bunches green chard, washed, stems removed, and chopped
- 6 slices of bacon, divided and chopped
- 1 small white onion, chopped
- 2 cloves garlic, minced
- 1 24 oz bottle of ketchup
- 1 heaping cup of brown sugar
- 1/4 cup cider vinegar
- 1/4 cup dijon mustard
- 2 Tbsp Worchestershire sauce
- 1/2 Tbsp cayenne pepper
- 1 Tbsp paprika
- 1/2 Tbsp onion powder
- 1/2 Tbsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Preheat oven to 350. In a cast iron skillet (or other oven-proof skillet) crisp up 3 slices of the bacon. Remove from pan to drain and saute the onion in the drippings for 5-8 minutes until translucent and tender. Add the garlic and saute for another minute. Add the chard and saute for 5-6 minutes until the chard has started to wilt. Remove from heat.
In a large bowl whisk together the ketchup, sugar, vinegar, mustard, Worchestershire sauce, cayenne, paprika, onion powder, garlic powder, salt and pepper. Add the beans and cooked bacon and stir. Add the onions, garlic, and chard from the pan and mix to combine. Pour the bean mixture back into the skillet and sprinkle the uncooked chopped bacon on top evenly. Cover with foil and bake for 50 minutes at 350. Remove foil and bake another 10 minutes. If the bacon on top still needs to be crisped up, turn on the broiler and watch it carefully to make sure it doesn’t burn. Carefully remove from oven and serve hot.