Beauty shot of Molly Yeh's Saucy Stovetop Bacon Beans, as seen on Girl Meets Farm, season 11.
Recipe courtesy of Molly Yeh

Saucy Stovetop Bacon Beans

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  • Level: Easy
  • Total: 35 min
  • Active: 10 min
  • Yield: 4 to 6 servings
Think homemade barbecue sauce with creamy white beans swimming around. The sweetness from the molasses is balanced by the salty, crispy bacon.



  1. Arrange the bacon in a large cast iron skillet or 3-quart braiser over medium heat. Cook, rendering the fat and crisping the bacon, about 4 to 5 minutes per side. Remove to a paper towel-lined plate to drain. When cool, roughly chop the bacon. Set aside.
  2. Leave the bacon grease in the pan and add the onion and bell pepper. Season with salt. Cook, stirring occasionally, until the vegetables begin to soften, 4 to 5 minutes. Add the garlic, harissa, coriander, cumin, cayenne and cinnamon and stir to combine and toast until the spices are fragrant. Add the tomato sauce, molasses, vinegar, stock or water and half of the bacon. Season again with a pinch of salt. Bring to a boil over medium-high heat and reduce to a simmer. Stir in the beans. Simmer rapidly until thickened, about 15 minutes. Season to taste. To store, let beans come to room temperature and refrigerate in a covered container. You can make the beans up to 2 days in advance and just reheat.
  3. Sprinkle with the remaining bacon, the scallions and cilantro. Serve immediately.

Cook’s Note

To cook over an open fire at the lake, prepare a small, low fire or batch of hot coals. Set a metal grill rack or some other base directly over the fire to make a flat surface (so the oil doesn’t slosh out at any point) and cook as directed above in a heavy cast iron skillet.