Ingredients:

1 lb. Andoulle sausage sliced 1/2 inch rounds
2 cups diced onions
1 tbsp. chopped garlic
1 lb. dried northern beans, soaked overnight and drained
10 cups chicken stock, plus more if needed
2 bay leaves
1/4 cup molasses
1/2 cup light brown sugar
1 cup ketchup
1 tbsp. dry mustard
1/2 cup Evan Williams Bourbon
Kosher salt and freshly ground black pepper to taste

Instructions:

Heat a large pot, cook the Andouille sausage until lightly browned. Pull out of pan and put in crock pot. Add the onions and 1 cup of chicken stock. Cook until softened 3 to 4 minutes. Stir in the garlic and beans and cook for 1 minute. Transfer to crock pot on high, stir in chicken stock and other ingredients. Put top on crock pot and let cook about 2 hours, or until beans are tender, stirring occasionally.

Source: Evan Williams Bourbon

INGREDIENTS:

1 lb Ground Beef
2 tbsp Taco Seasoning
1 diced Tomato
6 Jalepeno Slices
12 Corn Tortillas
Shredded Cheddar Cheese

DIRECTIONS:

Brown ground beef and drain.
Dice jalepenos and add to beef.
Add 1/4 cup water and taco seasoning and cook over medium heat until water is absorbed.
Reduce heat to low.
Heat each corn tortilla in microwave for 30 seconds to soften.
Using a 3 inch cutter (like a jar lid) cut 2 circles from each tortilla.
Press each cicle into the cup of a mini muffin pan, fold ing sides as needed.
Place in 350 oven for about 12 minutes (until tortilla is crispy).
Place each shell on cooling rack and fill with taco meat.
Top with cheese and diced tomato and a leaf of cilantro (optional).