Scale

4 cups canned navy beans (drained and rinsed) or 2 (15 oz) cans

6 slices bacon, cooked and chopped

1 small onion, finely chopped

½ cup barbecue sauce

¼ cup brown sugar

2 tbsp molasses

1 tbsp yellow mustard

1 tbsp apple cider vinegar

Salt and pepper to taste

Sauté Onion: In a skillet, cook chopped bacon until crisp. Remove bacon and sauté onion in bacon fat until soft.

Combine Ingredients: In a large baking dish or Dutch oven, mix beans, sautéed onion, bacon, BBQ sauce, brown sugar, molasses, mustard, and vinegar.

Bake Low & Slow: Cover with foil and bake at 325°F (165°C) for 1½–2 hours. Uncover for the last 30 minutes for a thick, caramelized finish.

Serve Warm: Let cool slightly and serve with grilled meats or as a hearty standalone side.