1 / 1
Baked Beans with Bacon
Sweet grated potato is the secret ingredient here, melting right into the sauce to create a naturally thick, hearty texture. You'll transform standard canned navy beans into a rich, smoky classic using molasses, smoked paprika, and crispy bacon. A slow trip through the oven builds a deeply caramelized top and a tangy flavor profile that pairs with almost anything off the grill. It's the kind of side dish that steals the spotlight at any cookout.
Ingredients
- 3 slices center-cut bacon
- 1 ½ cups finely chopped sweet onion (from 1 medium onion)
- 3 tsp. kosher salt, divided
- 1 cup grated peeled sweet potato (from 1 small sweet potato)
- 1 (15-oz.) can no-salt-added tomato sauce
- 4 tsp. Dijon mustard
- 2 tsp. smoked paprika
- 4 (15-oz.) cans no-salt-added navy beans, drained and rinsed
- 2 cups unsalted chicken stock
- ¼ cup unsulphured molasses
- 3 Tbsp. apple cider vinegar
- 2 Tbsp. lower-sodium Worcestershire sauce
- 1 Tbsp. unsalted butter
Instructions
- 1Preheat the oven to 350°F. Place the bacon in a large ovenproof saucepan or Dutch oven and cook over medium heat for 5 to 7 minutes until the fat renders and the meat is crisp. Move the bacon to a paper towel-lined plate and discard the drippings from the pan.
- 2Add the chopped sweet onion and 1/2 teaspoon of kosher salt to the empty pan. Cook over medium-low heat for 15 to 20 minutes until the onion is golden brown and caramelized. Stir occasionally, adding 1 to 2 tablespoons of water if the onion begins to stick.
- 3Stir in the grated sweet potato and increase the heat to medium-high. Cook for 5 minutes until the sweet potato softens. Grating the potato helps it melt seamlessly into the sauce later.
- 4Pour in the tomato sauce, Dijon mustard, smoked paprika, and the remaining 2 1/2 teaspoons of salt. Cook for about 3 minutes, stirring frequently, until the sauce thickens slightly.
- 5Mix in the drained navy beans, chicken stock, molasses, apple cider vinegar, Worcestershire sauce, and butter until everything is well combined.
- 6Cover the pan and bake in the preheated oven for about 35 minutes, or until the beans begin to bubble around the edges.
- 7Remove the cover and bake for another 25 to 30 minutes until the top and edges are caramelized. Let the dish stand for 10 minutes so the sauce can thicken further as it cools. Crumble the cooked bacon and scatter it over the top before serving.
Notes
- Storage: Allow the beans to cool completely, then store leftovers in an airtight container in the refrigerator for up to 3 days.
- Make ahead: These beans taste even better the next day. You can bake them completely, cool, and refrigerate overnight, then reheat gently on the stove or in the oven.
- Tip: If you prefer a smokier flavor, you can leave a tablespoon of the bacon drippings in the pan to cook the onions instead of discarding it all.