Jalapeño Pepper Jelly Baked Navy Beans with Bacon
Sweet heat defines these Southern-style baked beans, where jalapeño pepper jelly creates a glossy glaze with complex flavor layers. Tender navy beans slowly absorb smoky bacon, tangy barbecue sauce, and aromatic vegetables during a long oven braise. The pepper jelly provides gentle spice with fruity undertones that balance the rich, savory base. Perfect for barbecue gatherings, potlucks, or alongside grilled meats. The overnight soaking and extended cooking time develop deep, comforting flavors that distinguish this version from typical baked bean recipes.
Ingredients
- 1 package Camellia Brand Navy (Pea) Beans, rinsed and sorted
- 1 32-ounce container reduced-sodium chicken broth
- 5 slices thick-cut bacon, chopped
- 1 cup yellow onion, chopped, minced
- 1 cup yellow bell pepper, chopped
- 3 cloves garlic, minced
- 1 10-ounce jar jalapeño pepper jellyapricot preserves + hot sauce1 jar + 1 tspgluten-free
different heat profile
- 1 cup ketchup
- ½ cup barbecue sauce
- 1 tablespoon tomato paste
- 1 tablespoon Worcestershire sauce
- 2 teaspoons yellow mustard
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- green onion, chopped(optional)
Instructions
- 1
Soak beans in water covering by 2 inches overnight at room temperature
- 2
Drain and rinse soaked beans, return to Dutch oven with chicken broth
- 3
Bring to boil over medium-high heat, reduce to medium-low and simmer covered until tender
- 4
Preheat oven
- 5
Cook bacon in skillet over medium-high heat until browned and crisp
- 6
Remove bacon with slotted spoon and drain on paper towels
- 7
Reduce heat to medium, add onion and bell pepper, cook stirring frequently until just tender
- 8
Add garlic and cook until fragrant
- 9
Remove pan from heat, add bacon and vegetables to bean mixture, stir until well combined
- 10
Whisk together pepper jelly, ketchup, barbecue sauce, tomato paste, Worcestershire sauce, mustard, salt and black pepper
- 11
Add sauce mixture to beans, stir until well combined
- 12
Cover Dutch oven and bake, stirring occasionally, until sauce is bubbly and thickened
- 13
Uncover and bake until sauce has reduced and thickened to desired consistency
- 14
Garnish with green onion
Tips
Don't skip the overnight soaking - it ensures even cooking and tender beans without splitting during the long bake time.
Stir the beans gently and only occasionally during covered baking to prevent breaking the tender beans while ensuring even sauce distribution.
Test sauce consistency during final uncovered baking - it should coat a spoon but not be too thick since it will continue to thicken as it cools.
Good to Know
Refrigerate covered up to 4 days. Beans will thicken when cold - add splash of broth when reheating.
Make completely up to 2 days ahead. Reheat covered in 350°F oven, adding liquid if needed.
Serve hot as side dish with barbecue, grilled meats, or cornbread. Can be kept warm in slow cooker on low.
Common Mistakes
Don't skip draining soaking water to avoid bitter flavors from bean skins.
Don't rush the covered baking time to prevent undercooked sauce and tough beans.
Substitutions
Gluten-Free Swaps
different heat profile
General Alternatives
FAQ
Can I use canned beans instead of dried?
Yes, use 3 cans (15 oz each) navy beans, drained. Skip soaking and simmering steps, reduce initial baking time to 30 minutes covered.
What if I can't find jalapeño pepper jelly?
Substitute with apricot preserves mixed with minced fresh jalapeños or hot sauce to taste. Start with 1 teaspoon hot sauce per jar of preserves.
How long will these keep in the refrigerator?
Store covered up to 4 days. The flavors actually improve overnight. Reheat gently, adding chicken broth if mixture becomes too thick.