Sweet and spicy brown sugar baked beans. A MUST for any summer cook out. Spicy jalapeño, delicious salty bacon, and sweet brown sugar and molasses.
No, these are not pretty. Yes, these are insanely delicious and the perfect side for any summer barbecue staple you got. Burgers? Check. Fall-off-the-Bone Slow Cooker Barbecue Ribs? Double check.
You are going to want them to slowly bubbly on your stove for about 45 minutes, but otherwise they’re a pretty low maintenance, simple summer side.
Don’t get me wrong, I’m a huge fan of traditional baked beans full of ketchup and mustard and tang, but man oh man there’s something about these brown sugar baked beans. A little bit of spice from the jalapeño, delicious saltiness from the bacon, and addictive sweetness from the brown sugar and molasses. You won’t be able to stop eating them.
- 6 oz. bacon, (about half a pack, 5-6 slices) cut into pieces
- ½ onion, diced
- 1 jalapeno, diced
- 2 - 15 oz. cans of navy beans, drained and rinsed
- 3 Tbsp. molasses, (honey or maple syrup will work as a substitute!)
- ½ Tbsp. stone ground mustard
- ½ cup hot water, (the water should just cover the beans)
- ¼ cup brown sugar
- Pinch of salt and pepper
- Heat a heavy pot with a lid over medium-low heat.
- Fry up the bacon bits for about 5 minutes until they start getting golden and crispy, and then add the onion and jalapeño.
- Continue cooking and stirring for 2-3 more minutes until the veggies soften.
- Add the beans to the pot, and stir in the rest of the ingredients.
- Put the the lid on the pot, lower the heat to low, and check the beans after 20 minutes.
- Stir, and let cook 20 minutes more. Check the beans, and once the water is almost all gone they are done.