Ingredients

(Serves 8–10)

• 2 (15 oz) cans navy or Great Northern beans, rinsed
• 4 oz thick-cut bacon, diced (or turkey bacon for lighter option)
• ½ cup yellow onion, finely diced
• 2 garlic cloves, minced
• 1 (6 oz) can tomato paste
• ¾ cup unsweetened applesauce (natural sweetness + moisture—no sugar!)
• ¼ cup blackstrap molasses substitute (see note below)
• 2 tbsp apple cider vinegar
• 1 tbsp Dijon mustard (check: no added sugar)
• 1 tsp smoked paprika
• ½ tsp ground mustard
• ¼ tsp black pepper
• Optional: 1–2 chipotle in adobo (minced), for heat & smoke

Keto-Friendly Molasses Boost (no sugar, full depth):
→ Whisk: 1½ tsp blackstrap-flavored liquid aminos + 1 tsp caramel extract + pinch of mineral salt. (Adds iron-like richness without carbs!)
→ Or use 2 tbsp real blackstrap molasses (adds ~4g sugar/serving)

Instructions

Render bacon: In a Dutch oven or oven-safe pot, cook bacon over medium until crisp (5–6 min). Remove with slotted spoon; leave drippings.
Sauté aromatics: Add onion to drippings; cook 4–5 min until soft. Add garlic; cook 1 min.
Build base: Stir in tomato paste, smoked paprika, and ground mustard; cook 2 min to deepen flavor.
Combine: Add beans, applesauce, molasses boost, vinegar, Dijon, pepper, and reserved bacon. Mix gently (don’t mash beans).
Simmer low & slow:
→ Stovetop: Cover; simmer 45–60 min, stirring occasionally, until thick and glossy.
→ Oven (best for depth): Cover; bake at 300°F (150°C) for 1.5–2 hours—stir once halfway.
Uncover last 20 min to thicken and caramelize edges. Taste—adjust vinegar (brightness) or salt (if needed).

⏱️ TIME & NUTRITION