Ingredients
Equipment
Method
Prep and Render
- Place chopped bacon in a skillet over medium heat. Sauté until deep golden-brown and crispy. Remove bacon with a slotted spoon and drain on paper towels.
- Drain all but 1 tbsp of bacon fat. Stir in molasses, brown sugar, mustard, and vinegar. Whisk until the sauce is glossy and bubbling slightly.
Simmer and Finish
- Add the canned beans to the skillet. Stir gently to coat. Simmer for 10-15 minutes until the sauce is thick, viscous, and dark reddish-brown.
- Transfer to a bowl. Top with the crispy bacon bits, finely minced parsley, and a scattering of coarse cracked black pepper.
Nutrition
Notes
Do not overcook the beans or they will lose their plump shape.
Add a splash of water if the sauce becomes too sticky while simmering.
Add a splash of water if the sauce becomes too sticky while simmering.
