Ingredients:

  • 1 pound (454g) dried navy beans, rinsed
  • 8 cups (1.9L) water
  • 1 teaspoon salt
  • 6 slices bacon, diced
  • 1 large onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 1/2 cup (120ml) bourbon
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) brown sugar, packed
  • 1/4 cup (60ml) molasses
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) yellow mustard
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • Salt to taste

Instructions:

  1. Combine beans, water, and salt in a large pot. Bring to a boil, then reduce heat and simmer for 1 hour, or until beans are almost tender.
  2. While the beans are simmering, cook bacon in a large skillet over medium heat until crispy. Remove bacon and set aside, reserving the bacon grease. Add chopped onion to the skillet and cook in bacon grease until softened and translucent. Add minced garlic and cook for another minute until fragrant.
  3. Carefully pour bourbon into the skillet, scraping up any browned bits from the bottom. Let the bourbon simmer for 2-3 minutes to reduce slightly.
  4. In a large bowl, whisk together ketchup, brown sugar, molasses, Worcestershire sauce, yellow mustard, smoked paprika, and black pepper.
  5. Drain the beans, reserving 1 cup of the cooking liquid. Combine the beans, bourbon mixture, sauce, and cooked bacon in the large pot or Dutch oven. Add the reserved bean liquid. Bring to a simmer, then reduce heat to low, cover, and cook for at least 1 hour, or up to 1.5 hours, stirring occasionally, until the beans are tender and the sauce has thickened. Add salt to taste.