Description
A rich, smoky, and slightly sweet classic side dish, slow-cooked to perfection with bacon and a tangy sauce.
Ingredients
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- 2 (15 oz) cans navy beans, drained and rinsed
- 4 slices bacon, chopped
- 1/2 small onion, diced
- 2 cloves garlic, minced
- 1/2 cup ketchup
- 1/4 cup brown sugar
- 2 tbsp molasses
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1/2 tsp smoked paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 cup water
Instructions
Preheat Oven:
- Set oven to 350°F (175°C).
Cook the Bacon:
- In a skillet over medium heat, cook bacon until crispy. Remove and set aside, leaving some bacon grease in the pan.
Sauté the Aromatics:
- Add diced onion and garlic to the pan. Sauté for 2-3 minutes until softened.
Mix the Sauce:
- In a large bowl, combine ketchup, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, salt, and pepper.
- Stir in the cooked onion, garlic, and bacon.
Assemble:
- Add the beans and water to the bowl, mix well, and transfer to a baking dish.
Bake:
- Cover with foil and bake for 45 minutes.
- Remove foil and bake for another 15 minutes until thick and bubbly.
Serve:
- Let cool for 5 minutes before serving. Enjoy as a side for BBQ, burgers, or hot dogs!
Notes
- For extra smokiness, add a splash of liquid smoke or use hickory-smoked bacon.
- Want spicy baked beans? Add 1/2 tsp cayenne or a diced jalapeño.
- Swap navy beans for pinto or black beans for a variation in flavor.
