Saucy Stovetop Bacon Beans Recipes

SAUCY STOVETOP BACON BEANS

Saucy Stovetop Bacon Beans image

Think homemade barbecue sauce with creamy white beans swimming around. The sweetness from the molasses is balanced by the salty, crispy bacon.

Provided by Molly Yeh

Categories side-dish

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 17

Ingredients

5 thick-cut slices bacon (140 grams)
1 medium yellow onion (190 grams), chopped
1 red bell pepper (200 grams), chopped
Kosher salt
2 garlic cloves, chopped
1 to 2 tablespoons harissa
1 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cayenne
1/4 teaspoon ground cinnamon
One 15-ounce (425 grams) can tomato sauce
1/4 cup (60 grams) molasses
2 tablespoons (30 grams) balsamic vinegar
1 cup low-sodium chicken stock or water
Two 15.5-ounce cans navy beans, rinsed and drained
Sliced scallions, for finishing
Cilantro leaves, for finishing

Steps:

Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.

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