Ingredients:

  • 6 oz thick-cut bacon, diced
  • 0.5 lb ground beef
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced
  • 2 cans (15 oz each) navy beans, drained and rinsed
  • 1 cup beef broth
  • 1 cup ketchup
  • 0.25 cup molasses
  • 0.25 cup brown sugar, packed
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 0.5 tsp ground mustard
  • 0.5 tsp black pepper
  • 0.5 tsp salt

Instructions:

  1. Place the diced bacon in the pot over medium heat. Cook until the fat has rendered and the bacon is crisp.
  2. Add the ground beef and cook until browned, breaking it into small crumbles.
  3. Stir in the diced onion and cook until translucent and fragrant (about 5 minutes), then stir in the garlic for the final 60 seconds.
  4. Lower the heat to medium-low. Stir in the ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, and all dry spices. Stir constantly for 2–3 minutes until the sauce begins to bubble.
  5. Fold in the rinsed navy beans and pour in the beef broth. Stir gently to ensure every bean is coated.
  6. Cover and simmer on the stove for 30 minutes, or transfer the pot to a 325°F (160°C) oven for 90 minutes, uncovered, until the sauce has reduced and thickened into a velvety glaze.