Smokey Chicken & Beans

This is the kind of pot you throw together from pantry cans and leftover chicken, then let bubble away into something far greater than the sum of its parts.

Three kinds of beans, creamy pork n’ beans, hearty kidney, and black beans, give it texture and heft, while a base of tomato sauce ties them together.

The flavor leans smoky-sweet. Hickory liquid smoke brings campfire depth, while maple syrup and barbecue sauce add a sticky, sweet tang that’s pure cookout.

Diced apples are the surprise. They soften and almost melt into the sauce as it cooks, lending a gentle fruity sweetness that balances the smoke.

The whole thing just needs a slow, patient simmer, stirred often so the bottom doesn’t scorch, until it thickens into a rich, stew-like consistency. Thin it with a splash of barbecue sauce or even beer if it tightens up too much.

Pro Tips

• Stir often and keep the heat low; the sugary sauce scorches easily on the bottom of the pot.
• Don’t rinse the pork n’ beans, since their sauce is part of the flavor base, unlike the other beans you drain.
• Add the liquid smoke sparingly and taste as you go; a little goes a long way.

Variations

• Use leftover rotisserie or grilled chicken to make it even faster.
• Swap in pinto or navy beans, or whatever cans you have on hand.
• Dial up the heat with hot sauce or diced jalapenos, as the recipe suggests.