Step by step

Method

4 steps

1. 1

   Heat the oven to 350°F. Chop 6 slices bacon and cook in an oven-safe Dutch oven over medium heat until lightly crisp and the fat renders, 6–8 minutes — you want golden edges, not burnt shards. Scoop the bacon to a plate; leave about 2 tablespoons fat in the pot.

2. 2

   Add 1 small diced yellow onion to the bacon fat and cook 4–5 minutes until soft and translucent. Stir in ½ cup ketchup, ¼ cup molasses, 2 tablespoons brown sugar, 1 tablespoon yellow mustard, 1 tablespoon apple cider vinegar, ½ teaspoon smoked paprika, ½ teaspoon kosher salt, ¼ teaspoon black pepper, and ½ cup water. Bring to a gentle bubble so everything melts together.

3. 3

   Fold in 4 cans (15 oz each) drained navy beans and the cooked bacon. The beans should look glossy and saucy — if they look dry, splash in another couple tablespoons of water. Cover and bake 35 minutes.

4. 4

   Uncover and bake 15 minutes more until the sauce is thick, sticky, and glossy on top. Rest 10 minutes before serving so the sauce sets a little. You want sweet-savory baked beans with a sticky glaze — not watery bean soup or scorched sugar on the bottom.