Ingredients
Scale
1/2 lb. applewood or cherrywood-smoked bacon, finely chopped
1 medium yellow onion, finely chopped
1 red bell pepper, seeded and finely chopped
1/2 tsp. freshly ground black pepper
1/2 tsp. smoked paprika
2 tsp. kosher salt, divided
1 cup tomato-based ketchup
1/2 cup dark, full-bodied molasses
1/4 cup smooth Dijon
1/4 cup packed light brown sugar
1/2 cup water
2 Tbsp. raw, unfiltered apple cider vinegar
1 Tbsp. Worcestershire sauce
3 (15-oz.) cans navy beans, thoroughly drained and rinsed
Instructions
- Preheat your oven to 350°F. In a cold Dutch oven or other oven-safe pot, add the chopped bacon. Set over medium heat and cook, stirring often, until the bacon is nicely browned and most of the fat has rendered out, this should take about 10 minutes and creates a deeply savory base for the beans.
- Add the chopped onion, bell pepper, black pepper, smoked paprika, and 1 teaspoon of the kosher salt. Keep stirring as the vegetables soften and release their aroma, about 5 minutes. Everything should be lightly coated in the bacon fat and starting to glisten.
- Pour in the ketchup, molasses, Dijon, brown sugar, water, apple cider vinegar, Worcestershire sauce, and the remaining teaspoon of salt. Stir well to combine, then let the mixture come to a gentle simmer. Once it’s warmed through and slightly thickened, take it off the heat.
- Stir in the navy beans, making sure they’re evenly coated in the rich, glossy sauce. It should smell sweet, smoky, and just a little tangy at this point, exactly right.
- Place the pot in the oven uncovered and bake for 45 minutes, until the beans are bubbling at the edges and the top is lightly browned and caramelized in spots.
- Let the pot rest for 10 minutes before serving. This pause helps the sauce set up to that perfect thick and clingy consistency you want in a really good baked bean dish.
- Prep Time: 15 minutes
- Cook Time: 1 hour 20 minutes
- Category: Side Dish
- Method: Stove + Oven
- Cuisine: American
