28ozcanned navy beans, two 14oz cans, drained and rinsed
1/2cuponion, diced
2strips bacon, diced and partially cooked *see Note 1 below
1/2cupbrown sugar, loosely packed
1/2cupBBQ sauce, store bought or homemade
1/2cupketchup
1 1/2teaspoonsdry mustard
2TablespoonsFancy molasses
1/2cupchicken broth
Prevent your screen from going dark
Instructions
Preheat oven to 325F. (regular bake setting/not fan assisted)
Partially cook the bacon by dicing and cooking in a hot skillet on the stove-top, just until some of the fat cooks off and the bacon begins to brown. Spoon out onto paper towel to drain.
Drain the canned beans and rinse well. Add to a large bowl, together with the diced onion and brown sugar.
In a small bowl or measuring cup, make the sauce by combining the bbq sauce, ketchup, dry mustard and molasses. Stir to combine. Add to the bowl with the beans and stir to combine. Add the chicken broth and the bacon and stir to mix well.
Pour the bean mixture into a small casserole dish (mine shown here is 5x10 inches. Cover the dish with foil.
Bake in preheated oven, covered, for 1 1/2 hours. Remove from oven, remove foil, stir and return to oven to bake, uncovered, for a further 30-40 minutes, or until thickened, bubbly and darkened. Let the beans stand 5-10 minutes before serving, to allow the sauce to set up.
*You can bake these ahead, refrigerate, then re-heat, covered, in a 350F oven until warmed through, about 20 minutes.
Notes
I like to pre-cook the bacon, simply to cook off some of the fat (so I don't get too much added to the beans as they cook). That is really just my preference. You can add un-cooked, diced bacon to the beans and the bacon will cook in the beans, if you prefer. You could also lay a couple of strips over the top of the beans, as an option.
Be sure to read the notes above the recipe card for substitution suggestions and more tips for making this recipe.