Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time
25 Mins
Total Time
7 Hours 25 Mins
Yield
Serves 10 (serving size: 3/4 cup)

This global mash-up of a summer classic borrows the ideas of red lentils and maple syrup from celebrated Montreal restaurant Joe Beef and replaces the standard chili sauce with Korean gochujang for a bit of "what is that flavor?" flair.

How to Make It

Step 1

Heat bacon in a Dutch oven over medium heat. Cook 8 minutes. Add onion, thyme, and garlic to pan. Cook 6 minutes. Add 5 cups water and next 6 ingredients (through gochujang); bring to a boil.

Step 2

Place beans, lentils, and ketchup mixture in a 6-quart slow cooker. Cover and cook on HIGH for 7 hours.

Step 3

*If you don't have gochujang on hand or want to pass on the slight heat it brings, use tomato paste.

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