If you often read my blog, then you know that I really love versatile or, let’s call them, promising dishes. For example, we make arancini from yesterday’s risotto, it turns out quickly (after all, the risotto is already ready) and the dish is new, plus nothing is thrown away. The same with thick sauces – they can be served as an independent dish, as a side dish or part of a whole dish.
This Boston sauce, according to legend, is prepared in huge portions by American firefighters, and they, by the way, know a lot about tasty and quick food, which is also hearty and healthy.
The dish is truly promising. Look – you can serve the sauce with crispy bread (ciabatta is perfect here), you can even wrap it in tortillas / pita bread, you get an acquaintance with Mexico, add any side dish (pastas, cereals) and you have a good hearty lunch, and if you add twice as much broth – then the soup will come out.
I really liked the sauce, it is simple, easy to prepare, but there is something insanely delicious, either thanks to the combination of products for this, or well-chosen ingredients, in any case, I put it in my piggy bank.
Coarsely chop one large onion and 100-200 grams of bacon. Instead of bacon, you can use brisket, leftover sausages, chicken, minced meat. In general, all the meat that is at hand – take it. But with bacon it will be more flavorful. 
Pour 30-40 grams of olive oil into a tall saucepan, let it warm up and add the onion and bacon. Saute the mixture until the onion becomes translucent and the bacon begins to lightly brown. At this point, the oil and onion will soak up the flavors of the bacon, and this will be the perfect base for the future sauce.
Add red and white beans, one jar at a time, drain the liquid beforehand. Next is a jar of corn, peeled tomatoes in their own juice (also a jar and here we add the liquid to the pan), mustard (1 tsp), brown sugar (2 tbsp), hot chili sauce (2 tbsp, or tomato paste).
And 100-150 grams of chicken broth, it should completely cover the beans and the rest of the ingredients. If you want to make soup, then add 400-500 grams of broth.
Bring the mixture to a boil, lower the heat and simmer until 2/3 of the liquid has evaporated, making the sauce thick but not dry. The same with soup – simmer for at least 40-60 minutes.
