Ingredients

• 1 tablespoon vegetable oil
• 8 ounces smoked ham or tasso, diced
• 1 large onion, chopped
• 2 garlic cloves, minced
• 2 cups ketchup
• 1 cup (packed) light brown sugar
• 3/4 cup mild-flavored (light) molasses
• 1/2 cup whole grain mustard
• 1/4 cup Worcestershire sauce
• 1 tablespoon hot pepper sauce
• 1/2 teaspoon crushed red pepper flakes
• Kosher salt, freshly ground pepper
• 3 15-ounce cans navy beans, drained, rinsed
• 4 ounces bacon (4-5 slices)
• 1 cup panko (Japanese breadcrumbs)

Instructions

1. Preheat oven to 350°F. Heat oil in a large heavy wide pot over high heat; add ham, onion, and garlic. Cook, stirring often, until onion caramelizes, about 5 minutes. Reduce heat to low. Add ketchup, next 6 ingredients, and 4 cups water to pot; season to taste with salt and pepper. Let sauce simmer until slightly thickened, 10-15 minutes. Stir beans into sauce.
2. Cover and bake beans until juices are bubbly and thickened, about 2 hours.
3. Meanwhile, place bacon slices on a rimmed baking sheet. Roast in oven until crisp, 10-15 minutes. Transfer to paper towels to drain. Let bacon cool and reserve 1 tablespoon bacon drippings separately.
4. Coarsely crumble bacon; place in a food processor with reserved drippings and panko; pulse until bacon is finely chopped. Season with salt and pepper.
5. Remove beans from oven. Preheat broiler. Sprinkle beans with bacon breadcrumbs. Broil, uncovered, until crumbs are golden brown, 8-10 minutes.