Baked Beans with Bacon and Jalapeno

Fresh baked beans with bacon, jalapeno, red onion, molasses, and brown sugar.

This recipe for baked beans with bacon and jalapeno is a delicious twist on a classic dish. The navy beans are cooked to perfection with baking soda and bay leaves, and then combined with crispy bacon, spicy jalapenos, and sweet molasses and brown sugar. The dry mustard powder, salt, and black pepper add a nice kick of flavor. The end result is a savory and slightly sweet dish with a hint of heat that’s perfect for any barbecue or potluck. The beans are tender and creamy, with a crispy and crusty top that’s irresistible. The combination of flavors and textures make this dish a true crowd pleaser.

Ingredients

  • 1 pound dry navy beans
  • 6 cups water
  • 1/4 teaspoon baking soda
  • 2 bay leaves
  • 8 slices of bacon, cut into 1/2 inch pieces
  • 1/2 large red onion, diced
  • 2 jalapenos, seeded and diced
  • 1/3 cup molasses
  • 1/2 cup packed dark brown sugar
  • 1 teaspoon dry mustard powder
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper

Instructions

  1. Rinse and sort 1 pound of navy beans. Bring to a boil with 6 cups of water in a Dutch oven on the stovetop, then remove from heat and cover for 1 hour. (Alternatively, soak the beans overnight in a large bowl with water.)
  2. Drain and rinse the beans in a colander, then place back into the Dutch oven with 6 fresh cups of water.
  3. Add 1/4 teaspoon of baking soda and 2 bay leaves and stir.
  4. Bring to a medium boil for 10 minutes. Drain the beans but keep the reserved liquid.
  5. Meanwhile, dice the uncooked bacon, red onion, and jalapenos.
  6. Pan fry the diced bacon until crisp, drain and set aside.
  7. Preheat oven to 300 degrees.
  8. Transfer the beans into the Dutch oven and stir in the bacon pieces, diced jalapeno, red onion, molasses, dark brown sugar, dry mustard powder, salt, and pepper. Pour enough of the reserved bean water to cover the beans and stir.
  9. Bake in the covered Dutch oven for 1 hour.
  10. Remove from oven to add more bean water to cover the beans.
  11. Return to the oven and bake about 1 more hour, until the beans are tender and liquid is mostly absorbed.
  12. Raise heat to 350 degrees and bake uncovered 20-30 minutes until the top turns crusty.

Bring 1 pound of navy beans with 6 cups of water to a boil in a Dutch oven on the stovetop, then remove from heat and cover for 1 hour. (Alternatively, soak the beans overnight in a large bowl with water.)

Drain and rinse the beans in a colander, then place back into the Dutch oven with 6 fresh cups of water. Add 1/4 teaspoon of baking soda and 2 bay leaves and stir. Bring to a medium boil for 10 minutes.

Drain the beans but keep the reserved liquid.

Meanwhile, dice the uncooked bacon and the red onion and jalapenos.

Cook the diced bacon in a pan until crisp, drain and set aside.

Transfer the beans into the Dutch oven and stir in the bacon pieces, diced jalapeno, red onion, molasses, dark brown sugar, dry mustard powder, salt, and pepper.

Pour enough of the reserved bean water to cover the beans and stir.

Bake in the covered Dutch oven for 1 hour.

Remove from oven to add more bean water to cover the beans.

Return to the oven and bake about 1 more hour, until the beans are tender and liquid is mostly absorbed.

Raise heat to 350 degrees and bake uncovered 20-30 minutes until the top turns crusty.