Ingredients:

  • 1 lb lean ground beef
  • 4 slices center-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cans (15 oz each) navy beans, drained and rinsed
  • 1/2 cup low-sodium BBQ sauce
  • 2 tbsp apple cider vinegar
  • 2 tbsp pure maple syrup
  • 1 tbsp Worcestershire sauce
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper
  • 1/2 tsp salt

Instructions:

  1. Place the diced bacon in a Dutch oven over medium heat and fry until the fat renders and the bacon is crisp.
  2. Add the ground beef to the pot, breaking it apart with a spatula, and cook until browned and no longer pink.
  3. Stir in the diced onion and garlic, sautéing for 3–5 minutes until the onion becomes translucent and fragrant.
  4. Lower the heat to medium-low and stir in the smoked paprika, salt, and black pepper, coating the meat evenly.
  5. Pour in the BBQ sauce, apple cider vinegar, maple syrup, and Worcestershire sauce. Stir constantly for 2 minutes until the sauce bubbles and thickens slightly.
  6. Gently fold in the drained beans to avoid mashing them.
  7. Cover with a lid and bake at 350°F (175°C) for 30–40 minutes.
  8. Remove the lid for the last 10 minutes of baking to allow the top to caramelize into a dark, glossy crust.