Ingredients:

  • 6 slices (170g) thick-cut smoked bacon, diced
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 2 cans (1600g) navy beans, drained and rinsed
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) molasses
  • 1/4 cup (50g) dark brown sugar, packed
  • 2 tbsp (30ml) apple cider vinegar
  • 1 tbsp (15ml) Worcestershire sauce
  • 1 tsp (5g) smoked paprika
  • 1/2 tsp (2g) black pepper
  • 1/2 tsp (3g) salt

Instructions:

  1. Sauté the diced bacon in your pan over medium heat. Cook until the fat has rendered and the edges are crispy and smelling like a smokehouse.
  2. Add the diced onions to the bacon fat. Sauté until translucent, then stir in the minced garlic for 60 seconds until it smells fragrant and nutty.
  3. Stir in the ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, black pepper, and salt.
  4. Let the mixture bubble for 2-3 minutes. Note: This blooms the paprika and lets the sugars melt into a thick, cohesive paste.
  5. Gently fold in the rinsed navy beans. Do this slowly so you don't smash the beans.
  6. Now you have a choice. Either simmer on the stovetop covered for 30-40 minutes, or transfer everything to a baking dish.
  7. If baking, set your oven to 325°F (160°C).
  8. Bake for 45 minutes uncovered. Cook until the sauce is a glossy mahogany glaze and you see small bubbles popping around the edges.