Rustic Baked Beans
- 20m Prep Time
- 4h Cook Time
- 5h Ready In
These rustic baked beans are slow-cooked with bacon, barbecue sauce, and a touch of molasses for a sweet and tangy flavor. They pair perfectly with pork ribs or pulled pork, and can also be enjoyed as a hearty bowl topped with avocado and sour cream.
Ingredients
- 454 g small dried beans, such as great northern or navy
- 4 bacon (about 6 ounces) chopped
- 1 small yellow onion finely chopped
- Kosher salt and freshly ground black pepper
- 1 small jalapeño seeded and minced
- 3 clove garlic minced
- 355 ml low-sodium chicken stock
- 237 ml barbecue sauce, homemade or store-bought
- 118 ml ketchup
- 59.1 ml packed dark brown sugar
- 14.8 ml dark molasses (not blackstrap)
- 14.8 ml brown mustard
- 14.8 ml apple cider vinegar
- 14.8 ml hot sauce
Nutrition (per serving, estimated)
Estimated based off 9 of 14 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 153 mg
- Iron: 2.62 mg
- Magnesium: 70.7 mg
- Phosphorus: 204 mg
- Potassium: 727 mg
- Zinc: 1.27 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g small dried beans, such as great northern or navy
- Kosher salt and freshly ground black pepper
- 355 ml low-sodium chicken stock
- 237 ml barbecue sauce, homemade or store-bought
- 118 ml ketchup
- 59.1 ml packed dark brown sugar
- 14.8 ml dark molasses (not blackstrap)
- 14.8 ml brown mustard
- 14.8 ml apple cider vinegar
- 14.8 ml hot sauce
Prepare
- Chop 4 bacon (about 6 ounces)
- 1 small yellow onion, finely chopped
- 1 small jalapeño, seeded and minced
- Mince 3 clove garlic
Let's Cook
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Step 1.
Place the beans in a large bowl and add enough cold water to cover by about 2 inches. Let soak overnight.
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Step 2.
The next day, drain and rinse the beans. Transfer them to a large pot and add 8 cups of water. Bring to a boil over high heat, then reduce the heat to medium-high and gently boil until the beans are just tender, 30 to 75 minutes depending on the bean type and age.
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Step 3.
While the beans cook, cook the chopped bacon in a skillet over medium heat, stirring occasionally, until crisp and the fat has rendered, about 6 minutes. Use a slotted spoon to transfer the bacon to paper towels to drain. Pour off all but 2 tablespoons of the bacon fat from the skillet.
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Step 4.
Add the finely chopped onion and a sprinkle of salt to the skillet. Cook over medium heat, stirring, until the onion softens and starts to brown, about 5 minutes. Add the minced jalapeño and garlic and cook, stirring, until fragrant, about 1 minute.
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Step 5.
Add the chicken stock, barbecue sauce, ketchup, brown sugar, molasses, mustard, apple cider vinegar, hot sauce, and ½ teaspoon black pepper to the skillet. Stir to combine, then bring to a boil over medium-high heat. Stir in the reserved bacon, then set the sauce aside until the beans are ready.
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Step 6.
When the beans are tender, drain them in a colander and transfer to a 6- to 8-quart slow cooker. Pour the sauce over the beans and stir gently to combine. Cover and cook on high for 4 hours or on low for 6 hours.
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Step 7.
Let the beans sit for about 15 minutes before serving. The beans will thicken as they cool.