Ingredients:

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

Instructions:

  1. Preheat your oven to 325°F (160°C). In a skillet over medium-high heat, fry the diced bacon until the fat renders and the edges are crispy. Add the ground beef, breaking it apart with your spatula until browned. Stir in the diced onion and garlic, sautéing until the onion is translucent and fragrant.
  2. Lower the heat to medium. Stir in the brown sugar and molasses, allowing them to bubble and melt into the meat drippings. Whisk in the ketchup, apple cider vinegar, and Worcestershire sauce. Stir in the smoked paprika, dry mustard, salt, and pepper until the sauce is a smooth, dark mahogany color.
  3. Gently fold in the rinsed navy beans, ensuring they are completely coated in the sauce. Smooth the top with a spatula. Transfer the skillet to the oven and bake uncovered for 75–90 minutes, until the edges are bubbling and charred and the sauce has thickened into a sticky glaze.