To download a Spanish translation of this recipe click here. Print Ingredients 2 3/4 #10 can (drained + rinsed) great northern beans, low-sodium 3 lbs + 7 5/8 oz turkey bacon, low-sodium 1 gal + 2 1/2 cup (chopped) yellow onions, raw 2 qt + 3 cup (chopped) sweet green peppers, raw 11 1/8 pepper jalapeno peppers, raw 2 gal + 1 1/4 cup Water 2 qt + 3 cup (packed) light brown sugar 1 1/2 (1 #10 can) fancy tomato ketchup, 33% can shelf stable 4 lbs + 2 2/3 oz hickory BBQ sauce, plastic jugs 1 qt + 1 1/2 cup prepared yellow mustard 2 3/4 cup + 1/2 tbsp molasses 1 1/3 cup + 1/2 tbsp cider vinegar 3 tbsp + 2 1/8 tsp paprika 33 1/3 .5 cup tomatoes, diced, no salt added, canned Number of Servings : 100 Serving Size: ½ cup To download a Spanish translation of this recipe click here. Directions Wash your hands before you begin. Place gloves on hands after washing hands. Cut the bacon into slices. Peel, wash, rinse and chop all vegetables. Set aside. Over a stove top on medium flame, place a skillet and cook the bacon and onion for 12 min or until caramelized. Add bell peppers and jalapeno, saute for an additional 10 min. In a large pot place the bacon and vegetables, add the beans and the water. Stir in the ketchup, sugar, BBQ sauce, Dijon, molasses, salt, vinegar, diced tomatoes, and smoked paprika. Stir well. Cover and cook over medium flame for 30-40 minutes making sure the internal temperature reaches 135°F. Hold at 135° F or higher. Source: School Nutrition Plus, Inc.