Smoky Bacon-and-Bean Pot with Skillet Bread

Crisp thick-cut bacon and navy beans simmer with smoked paprika and molasses into a thick, smoky pot beside buttermilk skillet bread. It recalls the bacon-and-bean staples stampeders hauled over the Chilkoot in Dollar Eggs on Bonanza Creek.

Serves 4

Estimate for one serving

• 450 cal
• 8g protein
• 25g carbs
• 5.2g fat
• 6g fiber

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Ingredients

• 8 oz thick-cut bacon
• 3 (15-oz) cans canned navy beans
• 1 large yellow onion
• 2 tsp smoked paprika
• 3 tbsp molasses
• 1 1/2 cups all-purpose flour
• 2 tsp baking powder
• 3/4 cup buttermilk
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions

1. 1Chop bacon and cook in a large cast-iron Dutch oven over medium heat until fat renders and pieces crisp.
2. 2Add diced onion, smoked paprika, and salt; cook until onion softens, then stir in drained navy beans, molasses, and water.
3. 3Simmer uncovered for 25 minutes, stirring occasionally, until thickened and smoky.
4. 4While beans cook, mix flour, baking powder, buttermilk, and salt into a rough dough.
5. 5Heat oil in a second cast-iron skillet over medium; press dough into pan and cook 6-7 minutes per side until bread is golden and cooked through.
6. 6Serve bean pot hot with wedges of skillet bread.