Side: Baked Beans with Bacon Breadcrumbs

By á-3151

Our test kitchen had an Aha! moment with this dish. Crumbled bacon, mixed in with the breadcrumbs, makes a great topping for these tangy-sweet beans. We think the combo would do the same for mac and cheese.

Ingredients

• 1 tablespoon vegetable oil
• 8 ounces smoked ham or tasso, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups ketchup
• 1 cup (packed) light brown sugar
• 3/4 cup mild-flavored (light) molasses
• 1/2 cup whole grain mustard
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot pepper sauce
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 3 15-ounce cans navy beans, drained, rinsed
• 4 ounces bacon (4–5 slices)
• 1 cup panko (Japanese breadcrumbs)
• Ingredient Info
• Panko is available at Asian markets and most supermarkets.

Preparation

Step 1

Preheat oven to 350°. Heat oil in a large heavy wide pot over high heat; add ham, onion, and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, next 6 ingredients, and 4 cups water to pot; season to taste with salt and pepper. Let sauce simmer until slightly thickened, 10–15 minutes. Stir beans into sauce.

Cover and bake beans until juices are bubbly and thickened, about 2 hours.
Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10–15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 Tbsp. bacon drippings separately.

Coarsely crumble bacon; place in a food processor with reserved drippings and panko; pulse until bacon is finely chopped. Season with salt and pepper.
Remove beans from oven. Preheat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8–10 minutes.