Target: 6 × 4 inches · landscape

Thick, Smoky Weeknight Baked Beans

71 min · 6 servings

Ingredients

□ 6 slices thick-cut bacon

□ 1 medium yellow onion, finely diced

□ 3 (15-ounce) cans navy beans, drained and rinsed

□ 2 tbsp tomato paste

□ 1/3 cup unsulphured molasses

□ 2 tbsp packed dark brown sugar

□ 2 tbsp Dijon mustard

□ 1 tbsp apple cider vinegar

□ 1 tsp smoked paprika

□ 1/2 tsp kosher salt

□ 1/4 tsp black pepper

□ 1/2 cup low-sodium chicken broth

1. Heat oven to 375 F. Crisp bacon in an oven-safe skillet and keep its rendered fat in the pan.

2. Cook onion until very soft and lightly golden. Toast tomato paste and smoked paprika until fragrant.

3. Simmer molasses, brown sugar, Dijon, cider vinegar, broth, salt, and pepper until glossy. Fold in beans and half the bacon.

4. Bake uncovered at 375 F until deeply colored and thick. Reduce briefly on the stovetop only if the sauce still pools.

5. Rest 5 minutes, then top with reserved crisp bacon and serve while the sauce is rich and glossy.

Cook’s note: Drain the beans well and bake uncovered so the sauce reduces rather than turns watery.