Step 1

Start this recipe a day in advance by soaking the washed beans overnight in a container that is large enough to hold the beans times three. Cover the beans with cold water. The next morning, drain the soaking water and place them into a medium-sized Dutch oven. Cover with fresh, cold water, add the smoked turkey leg, turn heat to medium-high and bring to a boil. Reduce heat to a low simmer and cook until the beans are tender, about 3 – 4 hours (depending on their age). The bean should still have a slight give to them, not all mushy.

Step 2

In another pot, over medium heat, add the oil and cut bacon. Cook, stirring somewhat frequently until the bacon just starts to turn crispy and has rendered its fat, about eight minutes. Add the onion and sauté for another five minutes or until translucent. Add the garlic and brown sugar, cooking for another five minutes to caramelize the onions. Add the Beef Brisket Spice Rub and tomato paste and cook the mixture another two minutes; toasting the spices and browning the tomato paste. Add the canned (or fresh tomatoes can be used that have first been roasted) tomatoes and simmer until almost all the liquid has evaporated about four minutes. Deglaze the pot with the Oaked Arrogant Bastard and bring to a boil, then turn off the heat and let sit.

Step 3

Once the beans are fully cooked, drain them (reserving the bean liquor). Add the beans to the bacon/tomato/beer sauce and stir to combine. Take the turkey leg and shred the tender meat, removing the tendons and skin; add to the beans. Check the consistency, adding some of the bean liquor if needed. Bring to a simmer and cook the beans for 20 minutes to fully combine the flavors. Season with salt and pepper. Serve.