Southern Baked Beans

Tender canned navy beans bake in a rich sauce of molasses, ketchup, mustard, cider vinegar, and crisp bacon for a sweet-smoky Southern-style side dish.

Prep: 15 min · Cook: 60 min · Yield: 8 · Method: Oven

Ingredients

• 56 ounces canned navy beans
• 6 ounces bacon
• 1 medium yellow onion
• 1 3/4 cup molasses
• 1 cup ketchup
• 2 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon smoked paprika
• 0.5 teaspoon black pepper
• 0.25 teaspoon salt

Cooking instructions

1. Heat the oven to 350°F. Drain and rinse the navy beans; set them aside. (about 10 min) — 350°F
2. Cut the bacon into 1/2-inch pieces. Cook it in a large oven-safe skillet or Dutch oven over medium heat until lightly crisp, 6 to 8 minutes. Transfer about one-third of the bacon to a plate for topping, leaving the rendered fat in the pan. (about 8 min) — Medium heat
3. Dice the onion, add it to the pan, and cook in the bacon fat until softened, about 5 minutes. (about 5 min) — Medium heat
4. Stir in the molasses, ketchup, mustard, cider vinegar, brown sugar, smoked paprika, black pepper, and salt. Simmer for 2 minutes, stirring until smooth. (about 2 min) — Medium heat
5. Fold in the drained beans and the remaining bacon. Spread the mixture evenly in the skillet or transfer it to a 2-quart baking dish. Sprinkle the reserved bacon over the top. (about 2 min) — 350°F
6. Bake uncovered until the sauce is bubbling around the edges and thickened, 35 to 40 minutes. Let the beans rest for 10 minutes before serving; they will thicken as they cool. (about 40 min) — 350°F