Side Dish: United States – Rocky Mountain United States (Wyoming) – Wyoming Baked Beans

Serving Size: 6

Approximate Time

Prep 30 min

Cook 2 hrs 15 min

Additional 15 min

Total 3 hrs

Ingredients

- 1 lb (454 g) dried navy beans, picked and rinsed
- 8 cups (1.9 L) water for soaking
- 6 cups (1.4 L) water or low-sodium stock for cooking beans (as needed)
- 1 lb (454 g) ground bison
- 6 slices (approx. 6 oz / 170 g) thick-cut hickory-smoked bacon, chopped
- 1 large yellow onion, finely chopped (approx. 8 oz / 225 g)
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) unsalted butter or neutral oil
- 1/2 cup (120 ml) molasses
- 1/2 cup (100 g) packed dark brown sugar
- 1/2 cup (120 ml) ketchup
- 1/3 cup (80 ml) apple cider vinegar
- 2 tbsp (30 ml) Dijon mustard
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tbsp (15 ml) tomato paste
- 1 cup (240 ml) low-sodium bison or beef stock
- 1 tsp (5 g) smoked paprika
- 1 tbsp (3 g) fresh sage, chopped (or 1 tsp / 1 g dried rubbed sage)
- 1/2 tsp (1 g) dried thyme
- 1 tsp (6 g) kosher salt, plus more to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 1 bay leaf
- Optional garnish: 2 tbsp (8 g) chopped fresh parsley

Instructions

Short Description:
Hearty baked beans slowly cooked with ground bison and smoked bacon, sweetened with molasses and brown sugar, and brightened with apple cider vinegar. Sage and smoked paprika give these beans a distinctly Wyoming Rocky Mountain character.

Regional Notes:
This Wyoming variation incorporates local game—ground bison—for a lean, savory depth and uses fresh sage (a regional herb) and smoked elements typical of Western mountain cooking. Compared with generic baked beans, it leans meat-forward and uses bison stock or beef stock notes to echo local game flavors.

1. Rinse the dried navy beans, remove any debris, and place in a large bowl. Cover with 8 cups (1.9 L) cool water and soak overnight (8–12 hours). For a quick soak, bring to a boil for 2 minutes, remove from heat, cover, and let sit 1 hour; then drain.
2. Drain the soak water, transfer beans to a large pot, add 6 cups (1.4 L) fresh water or stock and the bay leaf, bring to a simmer, and cook gently until just tender but not falling apart, 45–60 minutes. Drain beans, discard bay leaf, and reserve.
3. Preheat the oven to 325°F (163°C). Heat a large ovenproof Dutch oven or heavy casserole over medium heat and add the chopped bacon. Cook until fat renders and bacon is crisp, about 6–8 minutes. Use a slotted spoon to transfer bacon to a plate, reserving the bacon fat in the pot.
4. Add 1 tbsp (15 ml) butter or oil to the bacon fat if needed, then add the ground bison. Break it up and brown until no longer pink, about 6–8 minutes. Drain excess fat if the pot is overly greasy, leaving flavorful browned bits.
5. Push the meat to the side, add the remaining 1 tbsp (15 ml) butter or oil, then add the chopped onion. Sauté until softened and beginning to caramelize, 6–8 minutes. Add the minced garlic and tomato paste and cook 1 minute more to bloom the flavors.
6. Stir in the molasses, brown sugar, ketchup, apple cider vinegar, Dijon mustard, Worcestershire sauce, bison/beef stock, smoked paprika, sage, thyme, kosher salt, and black pepper. Scrape up any browned bits from the bottom of the pot and bring the mixture to a low simmer to meld, 3–4 minutes.
7. Add the drained beans and crisped bacon back into the pot and gently stir to combine. If the mixture seems too thick, add up to 1/2 cup (120 ml) extra stock or water — it should be saucy but not soupy.
8. Cover the Dutch oven and transfer to the preheated oven. Bake covered for 1 hour, then uncover and bake an additional 30–45 minutes until the sauce has thickened and flavors have concentrated. Stir once midway through the uncovered baking to prevent sticking.
9. Remove the pot from the oven and let the beans rest 10–15 minutes; the sauce will thicken as it cools. Taste and adjust salt, pepper, or a splash of vinegar if more brightness is needed.
10. Serve warm as a side dish, garnished with chopped fresh parsley if desired. Leftovers keep refrigerated for 3–4 days and the flavors deepen on day two.