Ingredients
• 2 (15-oz) cans navy beans, drained & rinsed
• 4 oz (115g) thick-cut bacon, chopped
• ½ cup (120ml) root beer (caffeine-free if preferred)
• ¼ cup (60ml) low-sodium ketchup
• 2 tbsp molasses (or maple syrup for lighter note)
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 small onion, finely diced
• 1 garlic clove, minced
• ½ tsp smoked paprika
• Salt & black pepper to taste
Instructions
- Preheat oven to 325°F (165°C).
- In an oven-safe skillet or Dutch oven, cook bacon over medium heat until crisp (5–6 min). Remove bacon, leaving 1 tbsp fat in pan.
- Sauté onion in bacon fat 4–5 min until soft. Add garlic; cook 30 sec.
- Stir in beans, root beer, ketchup, molasses, mustard, vinegar, paprika, salt, and pepper. Return bacon to pot. Mix gently.
- Cover and bake 1 hour. Uncover; bake 30–45 min more, stirring once, until thick, glossy, and bubbling at edges.
- Taste and adjust: a splash of vinegar brightens; extra molasses deepens sweetness. Rest 10 min before serving.
💡 Pro tip: For High-Protein boost, stir in ½ cup cooked lentils or ¼ cup hemp seeds before baking.
PREP TIME & NUTRITION (per ½-cup serving, serves 6):
Prep Time: 10 min | Cook Time: 1 hr 45 min | Total Time: 2 hr | Servings: 6 | Calories: 240 | Net Carbs: 38g | Fats: 6g | Protein: 10g