Ingredients:

  • 8 oz thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 (15 oz) cans navy beans, drained and rinsed
  • 1/2 cup ketchup
  • 1/4 cup packed brown sugar
  • 2 tbsp molasses
  • 1 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Place the diced bacon in the Dutch oven over medium heat. Sauté until the bacon is crisp and the fat has fully rendered.
  2. Add the diced onions to the bacon fat and cook until translucent, about 5 minutes, then stir in the garlic for 60 seconds until fragrant.
  3. Stir in the brown sugar, molasses, ketchup, apple cider vinegar, and Worcestershire sauce. Stir constantly for 2-3 minutes until the sauce begins to bubble and darken into a rich mahogany hue.
  4. Fold in the rinsed beans, smoked paprika, salt, and pepper.
  5. Reduce heat to low, cover partially, and simmer for 90 minutes, stirring every 30 minutes to prevent sticking, until the sauce has thickened to a velvety consistency.