Ingredients
Scale
- 2 cups dried navy beans (or great northern beans as a substitute)
- 6 cups water, plus more for soaking
- 6 slices thick-cut bacon, chopped (can substitute with smoked turkey or omit for vegetarian)
- 1 large yellow onion, finely chopped
- 3 cloves garlic, minced
- 1/2 cup pure molasses (unsulfured for best flavor)
- 1/4 cup brown sugar, packed
- 1/4 cup ketchup (or tomato paste diluted with a splash of water)
- 2 tablespoons yellow mustard
- 2 tablespoons apple cider vinegar
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 1 teaspoon salt (adjust to taste)
- Optional: pinch of cayenne pepper for a subtle kick
Instructions
- Start by rinsing the dried beans thoroughly under cold water. Then, soak them overnight in a large bowl filled with cold water, covering the beans by at least two inches. I always remember Mama Lou saying, “Beans need their beauty sleep to soften up.” This step makes all the difference in tenderness.
- The next day, drain and rinse the beans again. Place them in a large pot with 6 cups of fresh water and bring to a boil. Reduce heat and simmer gently for about 45 minutes to 1 hour, or until the beans are tender but not falling apart. Drain and set aside.
- While the beans are cooking, preheat your oven to 325°F (160°C). In a heavy, oven-safe pot or Dutch oven, cook the chopped bacon over medium heat until it’s crisp and has rendered its fat. This is one of my favorite smells in the world—like a savory invitation to gather around the table.
- Remove the bacon with a slotted spoon and set aside. In the same pot with the bacon fat, add the finely chopped onion and sauté over medium heat until translucent, about 5-7 minutes. Add the minced garlic and cook another minute until fragrant.
- Return the bacon to the pot, then stir in the molasses, brown sugar, ketchup, mustard, apple cider vinegar, smoked paprika, black pepper, and salt. Mix well until everything is combined into a rich sauce. Mama Lou always told me, “A good sauce hugs the beans like family hugs on a cold day.”
- Add the cooked beans back into the pot and stir gently to coat each bean with the sauce. If the mixture looks too thick, add a little water (about 1/2 cup) to loosen it up before baking.
- Cover the pot with a lid or tightly with foil and bake in the preheated oven for 2 to 2 1/2 hours. Check occasionally to make sure the beans aren’t drying out—add a splash of water if needed. The slow baking melds all the flavors and softens the beans to a silky texture.
- Once done, remove from oven and let the beans rest for about 15 minutes before serving. This resting time lets the sauce thicken and flavors deepen. I always find this is when the beans taste most like home.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
