Ingredients:

  • 1 lb Dried Navy Beans (or Great Northern), soaked overnight and drained
  • 6 cups Cold Water (or low-sodium chicken stock)
  • 6 oz Smoked Bacon, chopped
  • 1 medium Yellow Onion, finely diced
  • 2 cloves Garlic, minced
  • 1/3 cup Blackstrap Molasses
  • 1/2 cup Light Brown Sugar, packed
  • 1/4 cup Apple Cider Vinegar
  • 1 Tbsp Yellow Mustard
  • 1 tsp Worcestershire Sauce
  • 2 Tbsp Tomato Paste
  • 1 tsp Kosher Salt
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Soak the Beans: Place the dried beans in the Dutch oven and cover with cold water by 3 inches (8 cm). Soak for 8–12 hours, then drain and rinse thoroughly. (Alternatively, use the Quick Soak method: boil for 2 minutes, cover, and let rest for 1 hour, then drain.)
  2. Par-Cook: Return the soaked beans to the pot and cover with 6 cups (1.4 L) of fresh cold water or stock. Bring to a boil, reduce heat, and simmer gently for 45–60 minutes, or until the beans are tender but still hold their shape. Drain, reserving about 1 cup (240 ml) of the cooking liquid.
  3. Render the Bacon: Preheat the oven to 325°F (160°C). In the Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, reserving 2 tablespoons of the rendered fat in the pot.
  4. Sauté Aromatics: Add the diced onion to the reserved fat and cook until softened and translucent (about 5–7 minutes). Add the minced garlic and cook for 1 minute more until fragrant.
  5. Prepare the Sauce: In a separate bowl, whisk together the molasses, brown sugar, apple cider vinegar, mustard, Worcestershire sauce, tomato paste, salt, and pepper until well combined.
  6. Combine Ingredients: Add the par-cooked beans, the cooked bacon, and the reserved bean liquid to the pot with the onions and garlic. Stir well. Pour in the prepared sauce mixture and stir until everything is beautifully coated.
  7. Bake: Transfer the mixture to the 9x13 inch casserole dish (or keep it in the Dutch oven if oven-safe). Cover tightly with a lid or foil.
  8. Slow Bake: Bake, covered, for 60 minutes.
  9. Uncover and Thicken: Remove the cover and continue baking for another 30 minutes, allowing the sauce to thicken and caramelise slightly on top.
  10. Rest: Remove from the oven and let the beans rest for 15 minutes before serving. The sauce will set up further as it cools.
  11. Adjust Seasoning: Taste and adjust the balance—a little extra vinegar for tang or a pinch more salt to make the flavours pop.