Peter Callahan has so generously given us this recipe to share with you from his new cookbook Bite by Bite.  I can’t wait to make it myself, but from what friends have said, this is one of his very best recipes!  We are giving away a copy of his new cookbook Bite by Bite, so go enter and let me know if you make this recipe!

Baked Beans in Bacon Cups

Makes 2 Dozen

for the honey

1 cup honey

1 fresh habanero chile, thinly sliced

for the beans

1 tablespoon extra-virgin olive oil

1 large yellow onion, very finely chopped

2 ½ cups canned navy beans, drained and rinsed

¾ cup (packed) light brown sugar

2 thick-cut bacon strips, finely chopped

¼ cup port wine

3 tablespoons finely chopped fresh cilantro leaves

1 ½ tablespoons dark molasses

1 teaspoon chili powder

2 teaspoons coarse salt

for the bacon cups

Nonstick pan spray

2 pounds thin-cut bacon

for serving

¼ cup sour cream

¼ cup finely chopped red or yellow bell pepper (or a combination of the two)

2 scallions, white and light green parts, thinly sliced

Honey

Pour the honey into a small saucepan and bring to a simmer over medium heat. Turn off the heat, add the habanero, and allow the honey to cool to room temperature. Strain through a fine mesh sieve into an airtight container.

Beans

Heat the olive oil in a medium pot over medium heat. Add the onion and cook until translucent, about 3 minutes. Add the beans, brown sugar, bacon, port, cilantro, molasses, 1 tablespoon of the habanero honey, and the chili powder and salt. Stir to combine, and bring to a simmer over medium heat. Reduce the heat to medium-low and simmer gently until the mixture is reduced by half, about 20 minutes. Turn off the heat and set aside to cool to room temperature.

Bacon cups

Preheat the oven to 350°F.

Turn a mini muffin pan upside-down and lightly coat the bottom with nonstick pan spray.

Crisscross 3 slices of bacon over each upturned cup, and then place another mini muffin pan on top so that the bacon slices are compressed between the two pans. Place the pans on a rimmed baking sheet and bake until the bacon cups are crisp and browned, about 20 minutes. Remove the baking sheet from the oven and set aside to cool completely.

Lift off the top pan. Carefully remove the bacon cups from the bottom pan and place them on a paper-towel-lined baking sheet to drain, wrong side up.

Serve

Gently reheat the beans in a saucepan over medium heat until warmed through (add 1 tablespoon water if they’re too thick or dry). Place a spoonful of the beans into each bacon cup. Top with a dot of sour cream, some bell peppers, and a scallion ring. Serve.