Smoky Brown Sugar Baked Beans
Navy beans baked low and slow with bacon, onion, brown sugar, molasses and a chipotle for smoke, until the sauce turns thick and glossy. The classic cookout side.
Chef's note The chipotle brings the smoke even when you're cooking indoors.
Chef's note The chipotle brings the smoke even when you're cooking indoors. For a vegetarian pot, skip the bacon, use a couple of tablespoons of olive oil, and add another half teaspoon of smoked paprika.
Ingredients
- 6 slices thick-cut bacon chopped
- 1 yellow onion diced
- 2 cloves garlic minced
- ½ cup ketchup
- ⅓ cup brown sugar packed
- 2 tbsp molasses
- 1 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 1 tsp smoked paprika
- 1 chipotle in adobo minced
- 1 cup water
- ½ tsp kosher salt
- ½ tsp black pepper
- 3 cans navy or pinto beans 15 oz each, drained and rinsed
Steps
Heat the oven to 350°F. Cook 6 slices thick-cut bacon in an ovenproof pot over medium heat until crisp, about 8 minutes. Leave the bacon and its fat in the pot, add 1 yellow onion, and cook until soft, 5 minutes. Add 2 cloves garlic for 30 seconds.
Stir in ½ cup ketchup, ⅓ cup brown sugar, 2 tbsp molasses, 1 tbsp Dijon mustard, 1 tbsp apple cider vinegar, 1 tsp smoked paprika, 1 chipotle in adobo, 1 cup water, ½ tsp kosher salt and ½ tsp black pepper. Add 3 cans navy or pinto beans and bring to a simmer.
Bake uncovered 60 to 75 minutes, stirring every 20 minutes, until the sauce is thick and glossy and the top has darkened. If it gets too thick before then, add a splash of water.
Rest 10 minutes; the sauce thickens more as it cools.
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