Smoky Bacon Baked Beans (Print Version)
# Ingredients:
→ Main Ingredients
01 -
12 ounces chopped bacon, plus extra for topping if you'd like
02 -
1 medium sweet onion, diced fine
03 -
1 small green bell pepper, diced fine
04 -
3 large garlic cloves, minced
05 -
2 cans (28 ounces each) navy beans, drained and rinsed well
→ Sauce
06 -
1 cup bourbon
07 -
1 cup ketchup
08 -
½ cup packed light brown sugar
09 -
1/3 cup molasses
10 -
2 tablespoons yellow mustard
11 -
2 tablespoons apple cider vinegar
12 -
1 tablespoon Worcestershire sauce
13 -
1 cup hot water or broth, adding more if needed
14 -
Kosher salt and black pepper to taste
→ Optional Garnish
15 -
½ pound candied bacon
16 -
Fresh parsley for sprinkling
# Instructions:
01 -
Grab a large pot or Dutch oven and set it over medium-high heat. Toss in your chopped bacon and let it cook for about 4 minutes, stirring now and then, until it's partially cooked but not quite crispy yet.
02 -
Add your diced onions and bell peppers right into the pot with the bacon. Give everything a generous sprinkle of salt and pepper. Let it all cook together, stirring occasionally, for 4 to 5 minutes until the vegetables start to soften and smell amazing.
03 -
Toss in the minced garlic and keep stirring frequently for about a minute. You'll know it's ready when the garlic smells fragrant and the bacon has turned a nice golden brown.
04 -
Now add your drained beans, bourbon, ketchup, brown sugar, molasses, mustard, vinegar, and Worcestershire sauce to the pot. Pour in 1 cup of hot water or broth (use just ½ cup if you're planning to use a slow cooker). Season everything well with salt and pepper, then stir it all together until everything's nicely combined.
05 -
Let the beans come to a simmer, then cover the pot with a lid. Move it to an oven that's been preheated to 300°F, positioning the rack in the lower-middle spot. Bake covered for 45 minutes, giving it a stir once halfway through. Then take the lid off, stir again, and pop it back in the oven uncovered for another 30 to 45 minutes until the sauce gets thick and sticky. Add a splash more water if it looks too thick.
06 -
Bring the beans to a simmer and cover the pot. Turn the heat down to somewhere between medium and medium-low to keep a gentle simmer going. Let everything cook for an hour and a half, stirring every 30 minutes, until the sauce thickens up and becomes sticky.
07 -
Transfer your bean mixture to the slow cooker (remember you only used ½ cup of liquid). Put the lid on and cook on low for 6 hours, or until the beans are tender and the sauce has that perfect sticky consistency.
08 -
Let the beans sit for 5 to 10 minutes off the heat. Give them a taste and add more salt and pepper if needed. Scoop everything into a big serving bowl and top with candied bacon pieces and fresh parsley if you're using them. Dig in and enjoy!
# Notes:
01 -
Feel free to swap navy beans for northern, pinto, or red kidney beans, or even mix a couple varieties together for extra interest.
02 -
If you'd rather use dried beans, you'll need about 1 pound that's been soaked and cooked beforehand.
03 -
If your bacon is on the lean side, drizzle a little oil in the pan before you start cooking it.
04 -
If the sauce isn't thick enough after cooking, just keep simmering with the lid off until it reaches the consistency you want.
05 -
Planning to make candied bacon for garnish with the oven method? Cook it ahead of time and store it in the fridge in a sealed container for up to 3 days.
06 -
This recipe makes roughly 10 cups of delicious baked beans.