Ingredients:

  • 8 oz smoked turkey, diced small
  • 1 tbsp olive oil
  • 1 medium yellow onion, finely diced
  • 1 medium red bell pepper, diced
  • 3 cloves garlic, minced
  • 1 cup ketchup
  • 1/4 cup molasses
  • 1/2 cup light brown sugar, packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 3 (15 oz) cans navy beans, drained and rinsed
  • 1/2 cup low-sodium beef broth

Instructions:

  1. Preheat the oven to 325°F (160°C).
  2. Place a 4-quart oven-safe Dutch oven over medium heat and add 1 tbsp olive oil. Sauté 8 oz diced smoked turkey until the edges are browned.
  3. Add 1 finely diced yellow onion and 1 diced red bell pepper to the pot, cooking for 5–7 minutes until the vegetables are translucent and softened.
  4. Stir in 3 minced garlic cloves and cook for 60 seconds to avoid burning.
  5. In a separate bowl, whisk together 1 cup ketchup, 1/4 cup molasses, 1/2 cup packed light brown sugar, 2 tbsp apple cider vinegar, 1 tbsp Dijon mustard, 1 tsp smoked paprika, 1 tsp kosher salt, and 1/2 tsp black pepper.
  6. Pour the glaze mixture into the pot with the aromatics and bring to a gentle simmer for 3–5 minutes until the sugar dissolves. Remove the pot from the heat.
  7. Gently fold in the drained and rinsed navy beans and 1/2 cup low-sodium beef broth, stirring until every bean is evenly coated in the sauce.
  8. Cover the pot with a lid and bake at 325°F (160°C) for 60 minutes.
  9. Remove the lid and bake for another 60 minutes until the sauce is bubbly, reduced to a velvety texture, and a darkened, caramelized crust forms on the surface.
  10. Remove from the oven and let the dish rest for 10 minutes to allow the sauce to set before serving.