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)
Directions
Preheat oven to 350°F. 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 tablespoon 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.
