Ingredients:

  • 8 oz smoked turkey, diced small
  • 1 medium yellow onion, finely diced
  • 2 tbsp unsalted butter
  • 3 (15 oz) cans navy beans, drained and rinsed
  • 1 (15 oz) can kidney beans, drained and rinsed
  • 1 (15 oz) can pinto beans, drained and rinsed
  • 1/2 cup brown sugar, packed
  • 1/3 cup molasses
  • 1/2 cup ketchup
  • 1 tbsp yellow mustard
  • 1 tbsp apple cider vinegar
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Melt 2 tbsp unsalted butter over medium heat in a 12-inch cast iron skillet or oven-safe casserole dish.
  2. Add 8 oz diced smoked turkey and 1 medium finely diced yellow onion; cook until the onions are translucent and the turkey has released its oils.
  3. Lower the heat and stir in 1/2 cup brown sugar, 1/3 cup molasses, 1/2 cup ketchup, 1 tbsp yellow mustard, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt.
  4. Stir constantly for 2–3 minutes until the sugar has fully dissolved and the mixture is fragrant and slightly caramelized.
  5. Fold in the 3 (15 oz) cans of rinsed navy beans, 1 (15 oz) can of rinsed kidney beans, and 1 (15 oz) can of rinsed pinto beans until every bean is evenly coated in the glaze.
  6. Preheat the oven to 325°F (160°C).
  7. Transfer the skillet to the oven, uncovered, and bake for 2.5 to 3 hours until the edges become bubbly and darkened and the sauce thickens into a velvety consistency.