Beans simmered with tomato, molasses, and smoked paprika.
JBy JordanL
Servings
8
4 slice Bacon slices, chopped
1 piece Yellow onion, diced
3 clove Garlic, minced
3 can Canned navy beans, drained and rinsed
1 cup Tomato sauce
3 tbsp Molasses
2 tbsp Brown sugar
1 tbsp Apple cider vinegar
1 tbsp Yellow mustard
2 tsp Smoked paprika
1 tbsp Worcestershire sauce
0.5 cup Water
0.5 tsp Salt
0.5 tsp Black pepper
Calories
328 kcal
Protein
14g
Carbs
46g
Fat
11g
Fiber
9g
Sugar
13g
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Build the Base
1. Preheat the oven to 160°C (325°F). In a large oven-safe Dutch oven over medium heat, cook the bacon for 5-6 minutes until the fat renders and the bacon is crisp.
4 slice Bacon slices, chopped
2. Add the onion to the bacon fat and cook for 4-5 minutes until soft. Stir in the garlic and smoked paprika and cook for 30 seconds until fragrant.
3. Stir in the tomato sauce, molasses, brown sugar, apple cider vinegar, yellow mustard, Worcestershire sauce, water, salt and black pepper. Bring to a simmer for 3 minutes.
1 cup Tomato sauce,
3 tbsp Molasses,
2 tbsp Brown sugar,
1 tbsp Apple cider vinegar,
1 tbsp Yellow mustard,
1 tbsp Worcestershire sauce,
0.5 cup Water,
0.5 tsp Salt,
0.5 tsp Black pepper
4. Fold in the navy beans until evenly coated.
3 can Canned navy beans, drained and rinsed
Bake and Serve
5. Transfer the covered pot to the oven and bake for 45 minutes. Uncover and bake 15 more minutes until the sauce is thick and glossy. Rest 10 minutes and serve alongside burgers or meatloaf.
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