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.
4 ounces thick-sliced bacon, cut into 1/2-inch squares
1 cup chopped onion
2 tablespoons chopped fresh thyme
5 garlic cloves, minced
5 cups water
3 tablespoons cider vinegar
1/2 cup unsalted ketchup
1/2 cup maple syrup
3 tablespoons lower-sodium soy sauce
2 tablespoons dry mustard
2 tablespoons gochujang (Korean red chile paste)*
1 1/2 cups dried Great Northern beans
1/2 cup dried red lentils
How to Make It
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.
Place beans, lentils, and ketchup mixture in a 6-quart slow cooker. Cover and cook on HIGH for 7 hours.
*If you don't have gochujang on hand or want to pass on the slight heat it brings, use tomato paste.