📝 About This Recipe
This quintessential American BBQ side dish combines the smoky soul of the deep South with a rich, complex sauce that balances sweet molasses, tangy cider vinegar, and a hint of heat. Slow-baked with thick-cut bacon and sautéed aromatics, these beans develop a thick, lacquer-like glaze that sets them apart from any canned variety. It is a hearty, soulful accompaniment that captures the essence of a backyard summer cookout.
🥗 Ingredients
The Bean Base
- 15 oz can Navy beans (rinsed and drained)
- 15 oz can Great Northern beans (rinsed and drained)
- 15 oz can Pinto beans (rinsed and drained)
Aromatics and Meat
- 6 slices Thick-cut bacon (cut into 1/2-inch pieces)
- 1 large Yellow onion (finely diced)
- 1 medium Green bell pepper (seeded and diced)
- 3 cloves Garlic (minced)
- 1 Jalapeño (seeded and minced for subtle heat)
The BBQ Sauce Glaze
- 1 cup Ketchup (standard tomato-based)
- 1/2 cup Dark brown sugar (packed)
- 1/4 cup Molasses (unsulphured)
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Yellow mustard
- 1 tablespoon Worcestershire sauce
- 1 teaspoon Smoked paprika
- 1/2 teaspoon Black pepper (freshly ground)
- 1/2 teaspoon Liquid smoke (optional, for extra depth)
👨🍳 Instructions
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1
Preheat your oven to 325°F (165°C). Position a rack in the center of the oven.
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2
In a large oven-safe Dutch oven or heavy-bottomed skillet over medium heat, add the chopped bacon pieces.
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3
Cook the bacon until it is crisp and the fat has rendered out, about 8-10 minutes. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, leaving the rendered fat in the pot.
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4
In the same pot with the bacon fat, add the diced onion and green bell pepper. Sauté for 5-6 minutes until the vegetables are softened and the onions are translucent.
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5
Stir in the minced garlic and jalapeño. Cook for just 1 minute until fragrant, being careful not to burn the garlic.
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6
Add the rinsed navy beans, Great Northern beans, and pinto beans to the pot. Stir gently to combine with the aromatics.
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7
In a medium mixing bowl, whisk together the ketchup, brown sugar, molasses, cider vinegar, mustard, Worcestershire sauce, smoked paprika, black pepper, and liquid smoke.
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8
Pour the sauce mixture over the beans and stir well to ensure every bean is coated. Fold in half of the cooked bacon bits.
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9
If the mixture looks too dry, add 1/4 cup of water or beef broth to loosen it up.
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10
Cover the Dutch oven with a lid and place it in the preheated oven. Bake for 60 minutes.
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11
Remove the lid, stir the beans gently, and sprinkle the remaining bacon bits on top. Return to the oven, uncovered, for another 45-60 minutes.
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12
The beans are done when the sauce has thickened into a dark, sticky glaze and bubbles lazily at the edges.
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13
Remove from the oven and let the beans rest for 10-15 minutes before serving; the sauce will continue to thicken as it cools slightly.
💡 Chef's Tips
For a vegetarian version, omit the bacon and use 2 tablespoons of smoked olive oil to sauté the vegetables. If you prefer a thinner consistency, stir in a splash of apple juice or bourbon halfway through the baking process. Always rinse canned beans thoroughly to control the sodium levels and improve the final texture of the sauce. Avoid over-stirring once the beans are in the oven to keep the beans whole and prevent them from turning into mush. If using a slow cooker instead of an oven, cook on low for 6-7 hours, but leave the lid slightly ajar for the last hour to thicken the sauce.
🍽️ Serving Suggestions
Serve alongside slow-smoked beef brisket or pulled pork shoulder for a classic BBQ platter. Pairs beautifully with a side of jalapeño cheddar cornbread to soak up the extra sauce. Excellent as a topping for a loaded baked potato with sour cream and chives. Balance the sweetness of the beans with a crisp, tangy vinegar-based coleslaw. Serve with a cold glass of sweet tea or a hoppy IPA to cut through the richness.