Snacks and Starters
Spicy Baked Beans with Bacon and Jalapeño
These aren't your average canned beans; they're a smoky, spicy, and slightly sweet labor of love that will steal the spotlight from the burgers. Packed with thick-cut bacon and fresh jalapeños, they offer a perfect kick that balances the deep molasses richness for the ultimate backyard feast.
- Prep
- 15 min
- Cook
- 90 min
- Serves
- 8
- Level
- Easy
- Per serving
- 340 kcal
Method
Preheat your oven to 350°F (175°C).
In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until the fat renders and it starts to get crispy.
Add the diced onion, bell pepper, and minced jalapeños to the pan with the bacon fat. Sauté until the vegetables are softened, approximately 5-7 minutes.
Stir in the drained navy beans, ketchup, molasses, brown sugar, Dijon mustard, apple cider vinegar, bourbon, and smoked paprika. Stir well to combine all ingredients.
Bring the mixture to a gentle simmer on the stovetop to marry the flavors.
Transfer the pot to the preheated oven. Bake uncovered for 60 to 90 minutes. The sauce should be thick, bubbly, and dark, and the top should have a slightly sticky, caramelized crust.
Notes
For even more heat, leave the seeds in one of the jalapeños.
If the beans look too dry halfway through baking, stir in a splash of water or more bourbon.
Use a cast iron skillet for the best flavor and heat retention.
Let the beans rest for 10 minutes after taking them out of the oven to allow the sauce to thicken properly.
