Yield: 4 servings.
Beans:
5 oz. dried cannellini beans
5 oz. dried appaloosa beans
5 oz. dried pinto beans
Bean base:
8 oz. slab bacon (good quality slab bacon)
2 Tbsp. ancho chile powder
2 shallots (small diced)
1 Tbsp. smoked paprika
55 ml bourbon
8 Tbsp. light brown sugar
4 Tbsp. molasses
3 cloves garlic (minced)
10 oz. crushed tomatoes
1 Tbsp. pepper sauce
1 Tsp. kosher salt
For beans: Soak beans in water overnight. Strain the presoaked beans into a colander. Place the beans into a large saucepot and cover with an extra 3 inches of water. Bring to a boil, season with 2 Tbsp. of kosher salt and lower the heat to a simmer. Cook uncovered until the beans are tender (about 1½-2 hours). Stir the beans frequently and make sure they remain covered with water.
For bean base: In a large saucepot or cast iron pan, create the bean base. Render the bacon until browned and crispy. With a slotted spoon, remove bacon and place it on a paper towel-lined plate. Reserve 2 Tbsp. of the bacon fat in the pan.
Add shallots and garlic; sweat until tender, about 10 minutes. Deglaze with the bourbon and cook until almost completely dry.
Add cooked bacon and the rest of the ingredients to the shallot/garlic mixture. Cook on medium low heat for 30 minutes while stirring frequently. Reserve.
Put strained beans back in the pot they were cooked in and stir in the bean base. Cook, covered, in a preheated 325°F oven for 20 minutes. Adjust seasoning with salt and pepper if needed and reserve warm.
