You might be surprised to learn that baked beans often contain a good bit of sugar--usually from brown sugar, molasses, and/or ketchup. A classic recipe might have 15g total sugars per 1/2-cup serving; ours contains just 5g (only 2g added from a little maple syrup), allowing the smoky flavors of bacon, chipotle, and smoked paprika to pop.
4 center-cut bacon slices, chopped
1 cup finely chopped onion
2 tablespoons white miso (soybean paste)
4 garlic cloves, minced
1/2 cup unsalted chicken stock
1 1/2 tablespoons maple syrup
1 tablespoon chopped canned chipotle chiles in adobo sauce
1 1/2 teaspoons cider vinegar
1/2 teaspoon smoked paprika
3 (15-ounce) cans unsalted navy beans or Great Northern beans
1 (8-ounce) can unsalted tomato sauce
Est. added sugars 2g
How to Make It
Preheat oven to 350°.
Cook bacon in a 10-inch cast-iron skillet or other ovenproof skillet over medium heat 5 minutes or until crisp, stirring occasionally. Remove bacon from pan with a slotted spoon, reserving drippings.
Add onion to drippings in pan; cook 4 minutes, stirring occasionally. Add miso and garlic; cook 2 minutes, stirring frequently. Stir in stock and remaining ingredients; bring to a simmer. Place pan in oven; bake at 350° for 45 minutes or until sauce is thick. Remove pan from oven; sprinkle beans with bacon.