Molasses Skillet Beans with Smoked Paprika and Onion

Navy beans simmer in a cast-iron skillet with bacon drippings, onion, molasses, and smoked paprika until thick and smoky-sweet. They echo the beans by the hundredweight stampeders hauled over Chilkoot Pass in Starter Over Chilkoot Pass.

Serves 4

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Ingredients

• 2 cups dried navy beans
• 3 tbsp bacon drippings
• 1 large yellow onion
• 1/3 cup molasses
• 2 tsp smoked paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups water

Instructions

1. 1Soak the navy beans overnight or use quick-soak method, then drain.
2. 2Heat bacon drippings in a large cast-iron skillet or Dutch oven over medium heat and cook the chopped onion until softened and beginning to brown.
3. 3Add the drained beans, smoked paprika, salt, pepper, molasses and water, stirring to combine.
4. 4Bring to a simmer, cover and cook at a gentle bubble for 30-35 minutes until beans are tender and the sauce has thickened.
5. 5Adjust seasoning and serve hot straight from the skillet.