Ingredients:

  • 3 cans (15 oz / 425g each) navy beans, rinsed and drained
  • 8 oz (225g) smoked turkey breast, finely diced
  • 1 medium (150g) yellow onion, finely diced
  • 1 medium (120g) green bell pepper, diced
  • ½ cup (115g) brown sugar, packed
  • ¼ cup (60ml) pure maple syrup
  • ½ cup (120ml) low-sugar BBQ sauce
  • 2 tbsp (30ml) yellow mustard
  • 1 tbsp (15ml) alcohol-free halal Worcestershire sauce
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) black pepper
  • ½ tsp (3g) salt

Instructions:

  1. Thoroughly rinse and drain the 3 cans of navy beans to remove excess sodium and starch.
  2. In a 6-quart slow cooker, combine the drained beans, 8 oz diced smoked turkey, 150g diced onion, and 120g diced green bell pepper.
  3. In a small bowl, whisk together the ½ cup brown sugar, ¼ cup maple syrup, ½ cup BBQ sauce, 2 tbsp yellow mustard, 1 tbsp Worcestershire sauce, 1 tsp smoked paprika, ½ tsp salt, and ½ tsp black pepper.
  4. Pour the glaze mixture over the bean base and stir until all ingredients are evenly coated.
  5. Cover and cook on High for 4 hours or on Low for 7 to 8 hours until the sauce has thickened into a velvety glaze, the onions are translucent, and the turkey has reached an internal temperature of 165°F/74°C.