This recipe is prepared in the 10'' (4-qt.) lidded sauté pan from the 10-Piece Technique® hard-anodized dishwasher-safe set (K19772).
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8 bacon slices, sliced into 1'' pieces
1 poblano pepper, diced
2 cans white Great Northern Beans
3/4 cup ketchup
1 tsp hot sauce
1/2 cup brown sugar
1/4 cup apple cider vinegar
1/2 cup Dijon mustard
Preheat the oven to 325°F.
Cook the bacon in a medium-size skillet until just beginning to brown and 1/4 cup of bacon drippings have accumulated in the bottom of the pan. Using a slotted spoon, remove the bacon to a paper-towel lined plate. Set the drippings aside.
Add the peppers to the same skillet and sauté over medium-high heat until just soft, about 3 minutes. Return the bacon drippings to the pan along with the beans, ketchup, hot sauce, brown sugar, vinegar, and mustard; stir to combine. Sprinkle the bacon on top. Cook for 2 hours until warm and bubbly.
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