Ingredients
Equipment
Method
- Preheat oven to 350°F. In a large oven-safe skillet or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove excess grease, leaving about 1 tablespoon in the pan.
- Add the diced onion and cook for 4–5 minutes until softened. Stir in the minced garlic and cook for 30 seconds until fragrant.
- Add the apple cider, barbecue sauce, ketchup, brown sugar, maple syrup, Dijon mustard, smoked paprika, salt, black pepper, and apple cider vinegar. Stir well to combine.
- Fold the drained navy beans into the sauce mixture until evenly coated.
- Transfer the skillet to the oven and bake uncovered for 45–55 minutes, stirring once halfway through, until thick and bubbly.
- Let the baked beans rest for 10 minutes before serving to allow the sauce to thicken.
Notes
Use fresh apple cider instead of apple juice for the richest flavor. Thick-cut bacon adds extra smokiness and texture. If you prefer saucier beans, stir in additional apple cider during baking. These baked beans taste even better the next day after the flavors deepen overnight.
