Smoky Molasses BBQ Baked Beans

By Sprig Originals ✓ · cooked up in Sprig

Canned beans get a serious upgrade: rendered bacon, sweet onion, dark molasses and two kinds of mustard, all baked uncovered until the sauce reduces and the top caramelizes into a sticky, almost-burnt-sugar crust. It tastes like it simmered in a pit all day but it's mostly hands-off oven time.

Ingredients

• 8 oz thick-cut bacon, cut into 1/2-inch pieces
• 1 large yellow onion, finely diced
• 1/2 green bell pepper, finely diced
• 3 cloves garlic, minced
• 3 cans (15 oz each) pinto or navy beans, drained and rinsed
• 1 can (15 oz) pork and beans or baked beans, undrained

• 3/4 cup ketchup
• 1/3 cup dark molasses (not blackstrap)
• 1/3 cup packed dark brown sugar
• 2 tbsp yellow mustard
• 1 tbsp whole-grain or Dijon mustard
• 3 tbsp apple cider vinegar
• 1 tbsp Worcestershire sauce
• 2 tsp smoked paprika
• 1 tsp onion powder
• 1/2 tsp chipotle chile powder or 1 tsp adobo sauce
• 1/2 tsp black pepper
• 1/2 tsp kosher salt, plus more to taste
• 3/4 cup water or low-sodium chicken broth

Instructions

1. Heat the oven to 325°F (165°C) with a rack in the middle. Have a 3-quart baking dish or 10-inch cast-iron skillet ready — wide and shallow is better than deep, since you want maximum surface area for the top to caramelize.
2. In a large ovenproof skillet or Dutch oven over medium heat, cook the bacon, stirring occasionally, for 8 to 10 minutes until the fat has rendered and the pieces are lightly browned but still chewy — not crisp. They'll finish cooking in the oven. Scoop the bacon onto a plate with a slotted spoon and pour off all but about 2 tablespoons of fat.
3. Add the onion and bell pepper to the pan and cook over medium heat for 7 to 8 minutes, scraping up the browned bacon bits, until the onion is soft and translucent with golden edges. Add the garlic and cook 45 seconds more, until fragrant.
4. Stir in the ketchup, molasses, brown sugar, both mustards, vinegar, Worcestershire, smoked paprika, onion powder, chipotle powder, black pepper and salt. Cook for 2 minutes, stirring, so the sugar dissolves and the sauce darkens slightly.
5. Add the water or broth, the drained pinto or navy beans, the undrained can of pork and beans, and two-thirds of the bacon. Stir gently to coat without smashing the beans. Bring to a simmer, then taste the sauce — it should be aggressively sweet-tangy, since it will concentrate in the oven. Adjust with a splash more vinegar or a pinch of salt.
6. Transfer to the baking dish (or leave in the cast-iron skillet) and spread level. The liquid should just barely cover the beans; if they look dry, add 1/4 cup more water. Scatter the reserved bacon over the top.
7. Bake uncovered for 60 to 75 minutes, without stirring, until the sauce has reduced by about a third, the edges are bubbling and dark, and the top has set into a glossy, slightly crackled crust. If the top browns faster than the beans thicken, tent loosely with foil for the last 15 minutes.
8. Let the beans rest for 15 to 20 minutes before serving — the sauce thickens considerably as it cools. Serve warm, scooping down through the caramelized top so every portion gets some of the crust.

Chef's tips

Nutrition (per serving, estimated)

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