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Homemade Baked Beans with Bacon
This comforting side dish transforms canned navy beans into a rich, savory classic using molasses, smoked paprika, and crispy bacon. Grated sweet potato melts into the sauce to add natural sweetness and a thick, hearty texture. It is a perfect addition to your next weekend barbecue or family potluck. The slow bake creates a deeply caramelized top with a tangy, smoky flavor profile.
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 and place the bacon in a large ovenproof saucepan or Dutch oven.
- 2Cook the bacon 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.
- 3Place the chopped sweet onion and half a teaspoon of kosher salt into the empty pan.
- 4Cook over medium-low heat for 15 to 20 minutes until the onion is golden brown and caramelized. Stir occasionally and add a tablespoon or two of water if the onion begins to stick.
- 5Stir in the grated sweet potato and increase the heat to medium-high. Cook for 5 minutes until the sweet potato softens.
- 6Pour in the tomato sauce, Dijon mustard, smoked paprika, and the remaining two and a half teaspoons of salt. Cook for about 3 minutes, stirring frequently, until the sauce thickens slightly.
- 7Mix in the drained navy beans, chicken stock, molasses, apple cider vinegar, Worcestershire sauce, and butter until everything is well combined.
- 8Cover the pan and bake in the preheated oven for about 35 minutes, or until the beans begin to bubble around the edges.
- 9Remove the cover and bake for another 25 to 30 minutes until the top and edges are caramelized. Let the dish stand for 10 minutes before transferring to a serving bowl. Crumble the cooked bacon and scatter it over the top.
- 10Allow the beans to cool completely before transferring any leftovers to an airtight container, storing them in the refrigerator for up to 3 days.