Stovetop Bacon Beans
Stovetop Bacon Beans is a hearty and flavorful dish perfect for a quick accompaniment to your grilled chicken or steak. It combines the smoky, savory flavor of crispy bacon with tender, creamy beans, all simmered together in a rich sauce. This can also be served alone as a comforting and satisfying meal that pairs well with crusty bread or a simple salad.
Ingredients
- 8 slices thick-cut bacon large dice
- 2 15 oz cans navy beans, rinsed and drained
- 1 medium yellow onion large dice (about 8 oz)
- Salt to taste
- 2 garlic cloves minced
- 1 tsp ground cumin
- ½ tsp chili powder
- ½ tsp onion powder
- ¼ tsp cayenne pepper
- 15 oz can tomato sauce
- ½ cup ketchup
- 1 ½ tsp dijon mustard
- ¼ cup brown sugar
- 2 tsp Worcestershire sauce
- 2 tbsp balsamic vinegar
- ¾ cup low-sodium chicken stock
- 1 bay leaf
- Scallions for garnish
Instructions
- Heat a Dutch oven over medium heat. Cook the bacon until crispy and fat renders out, 7-8 minutes. Turn off the heat (to prevent smoking) and remove the bacon bits to a paper towel-lined plate to catch any excess grease. Leave bacon grease in the pot.
- Turn the heat back on to medium. Add the onions to the Dutch oven and season with a pinch of salt. Cook, stirring occasionally until the onion softens, 4-5 minutes. Add the garlic, cumin, chili powder, onion powder, and cayenne. Stir to combine and toast until spices are fragrant, about 1 minute.
- Add in the tomato sauce, ketchup, mustard, brown sugar, Worcestershire sauce, balsamic vinegar, chicken stock, bay leaf, and half of the bacon—season with a pinch of salt or as needed. Stir in beans.
- Bring to a boil over medium-high heat then reduce to a simmer over medium-low heat. Simmer, covered, until thickened, 10-15 minutes, stirring occasionally so it doesn't burn on the bottom. Season with salt, to taste. Remove the bay leaf.
- Serve with the remaining bacon and scallions as garnish.
Notes
Storage: Allow to cool completely, then store in an airtight container in the fridge for up to 4 days.
- Make Ahead: This can be made up to 2 days in advance. When it comes to beans such as in this recipe, it tastes better the next day (at least in my opinion!)
- You can add smoked paprika to enhance the smokiness if you wish.
- Substitute yellow onion for red onions to give a bit of sweetness to the beans.
- Add other veggies such as celery, carrots, bell peppers, mushrooms, or even corn. You can also add spinach or kale for a fibrous boost.
- Make it vegan/vegetarian: You can use plant-based bacon instead of regular bacon. Or, you can use liquid smoke to mimic the bacon flavor. Be careful when using it! Liquid smoke is a very powerful ingredient, so use it sparingly. Use veggie broth instead of chicken broth.
- Add andouille sausage or chorizo. It pairs well with beans and bacon.