Shereen Pavlides’ Kansas City Style Bacon Baked Beans

@CookingwithShereen

Serves: 8 to 10

4 (15-ounce) cans navy beans
1/2 pound bacon - 1/2-inch sliced crosswise
1 medium Vadalia onion - diced
5 garlic cloves - minced
1/4 cup apple cider vinegar
1 (6 ounce) can tomato paste
3/4 cups packed light brown sugar
1/2 cup molasses
1/4 cup light corn syrup (optional; for creating shine)
3 tablespoons dijon mustard
4 teaspoons paprika
1/2 teaspoon cayenne pepper
kosher salt / fresh, finely ground black pepper

Heat oven to 350 degrees F.

Drain and rinse the cans of navy beans.

Render bacon fat in a 4-quart pot until lightly golden and crisp, 6 - 7 minutes. Remove bacon with a slotted spoon to a paper towel-lined plate.

Degrease the pot, leaving 3 tablespoons of bacon fat. Add onions and sauté until tender, 3 - 5 minutes. Add garlic and sauté until fragrant, about 1 minute. Deglaze with vinegar until reduced by half, about 30 seconds. Add the tomato paste and sauté until caramelized, 1 - 2 minutes.

Add brown sugar, molasses, corn syrup, mustard, spices, beans, 2 teaspoons salt and black pepper. Add half of the bacon and stir well until combined. Place the beans into a 2-quart casserole, baking dish. Sprinkle remaining bacon on top.

Bake uncovered until hot and bubbly, 25 to 30 minutes. Remove to rest for 15 to 20 minutes before serving. Serve hot.