- 1 tablespoon vegetable oil
- 8 ounces smoked ham or tasso, diced
- 1 large onion, chopped
- 2 garlic cloves, minced
- 2 cups ketchup
- 1 cup (packed) light brown sugar
- 3/4 cup mild-flavored (light) molasses
- 1/2 cup whole grain mustard
- 1/4 cup Worcestershire sauce
- 1 tablespoon hot pepper sauce
- 1/2 teaspoon crushed red pepper flakes
- Kosher salt, freshly ground pepper
- 3 15-ounce cans navy beans, drained, rinsed
- 4 ounces bacon (4-5 slices)
- 1 cup panko (Japanese breadcrumbs)
- Preheat oven to 350°F. Heat oil in a large heavy wide pot over high heat; add ham, onion, and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, next 6 ingredients, and 4 cups water to pot; season to taste with salt and pepper. Let sauce simmer until slightly thickened, 10-15 minutes. Stir beans into sauce.
- Cover and bake beans until juices are bubbly and thickened, about 2 hours.
- Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10-15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon bacon drippings separately.
- Coarsely crumble bacon; place in a food processor with reserved drippings and panko; pulse until bacon is finely chopped. Season with salt and pepper.
- Remove beans from oven. Preheat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8-10 minutes.