Smoky Beans with the BEST Bacon

Smoky Beans with the BEST Bacon

This is an easy 1-pot recipe that makes a big pot of smoky beans with our favorite bacon, the Maplewood Smoked version from Broadbent in KY! (Just remember to soak your beans the night before!) The salty, porky flavor is brought out even more by the addition of Burlap and Barrel’s Smoked Pimenton Paprika. This is more than enough for one meal, so we like to use the leftovers as a base for weeknight Cassoulet! (Recipe coming later this week!) 


1 # pinto beans, soaked overnight

14 oz Broadbent Bacon, sliced into ½ inch pieces

1 medium onion, sliced

2 carrots, sliced

1 T tomato paste

2 teaspoons Burlap & Barrel Smoked Pimenton Paprika

Kosher salt, to taste

Black Pepper, to taste

Creme Fraiche, for serving

Fresh herbs (any mix you have on hand), chopped, for serving

Cooked white or brown rice, for serving


Place all ingredients in a medium sized pot and add water until the contents are covered by at least 2 inches of water. Bring to a mild simmer and cook. After about an hour, check the beans for their doneness. They should be creamy, but not falling apart. Serve on top of some steamed white or brown rice if you like and with a dollop of creme fraiche and some chopped fresh herbs!