Ingredients
Scale
- 6 slices bacon, diced
- 1 yellow onion, diced
- 2 garlic cloves, minced
- 2 Tbsp. + 2 Tbsp. fresh oregano leaves, minced
- 1 6-oz can tomato paste
- ¼ cup spicy brown mustard
- ¼ cup apple cider vinegar
- 1/3 cup brown sugar
- 4 1/2 cups of Randall Great Northern Beans, drained
- 1 package cornbread mix, plus ingredients listed on the package (typically eggs, vegetable oil, and milk)
Instructions
- Preheat oven to the temperature required on the cornbread package, typically 350-375F.
- In a large (12-inch) oven-safe skillet, cook the diced bacon slices over medium heat for about 3-5 minutes, or until halfway cooked. Carefully drain/remove the extra grease. Add the diced onion and minced garlic, and continue to cook until the bacon is fully cooked and the onion softens.
- Stir in 2 tablespoons minced oregano leaves and the next 4 ingredients (through the brown sugar), and mix well to create a sauce. Gently stir in the Randall Great Northern Beans until the beans are covered in the sauce.
- Prepare the cornbread mix according to the package, stirring in the other 2 tablespoons of fresh diced oregano into the batter. Gently spoon the cornbread mix on top of the skillet and spread with a spoon. Bake according to the cornbread package instructions, typically 20-40 minutes, or until the cornbread is fully cooked. Remove from heat and allow to cool 10 minutes before serving.