Ingredients:

  • 1 lb dried navy beans
  • 2 quarts water
  • 1 tsp baking soda
  • 0.5 lb thick-cut hickory smoked bacon, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1 green bell pepper, finely diced
  • 0.5 cup dark molasses
  • 0.5 cup packed dark brown sugar
  • 0.5 cup ketchup
  • 0.25 cup apple cider vinegar
  • 1 tbsp ground dry mustard
  • 1 tsp smoked paprika
  • 0.5 tsp freshly ground black pepper

Instructions:

  1. The Cold Soak: Rinse the dried navy beans and place them in a large bowl. Cover with 2 inches of water and stir in the baking soda. Soak for at least 8 hours or overnight. Drain and rinse before proceeding.
  2. Rendering the Base: Preheat your oven to 325°F (165°C). In a 5-quart Dutch oven over medium heat, add the diced bacon. Cook until the fat has rendered and the edges are crispy. Remove half the bacon with a slotted spoon for garnish later. Add the onion and bell pepper to the rendered fat, sautéing until translucent.
  3. The Long, Slow Braise: Stir in the garlic, then add the drained beans, molasses, brown sugar, ketchup, vinegar, mustard, paprika, and pepper. Add enough water (or beef stock) to cover the beans by about one inch. Bring to a simmer on the stovetop.
  4. Baking: Cover the Dutch oven with a tight-fitting lid and transfer to the preheated oven. Bake for 3.5 to 4 hours, or until the beans are tender and the sauce has thickened into a syrupy, dark glaze. Remove the lid during the last 30 minutes of cooking if the sauce needs further reduction.