Ingredients:

  • 1 pound (450g) dried navy beans, rinsed
  • 6 cups (1.4 liters) water (for soaking beans)
  • 8 ounces (225g) bacon, diced
  • 1 medium yellow onion, chopped
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) molasses
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) yellow mustard
  • 1/2 teaspoon dry mustard powder
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon salt (or to taste, keeping bacon in mind)
  • 2 cups (480 ml) water (for baking)

Instructions:

  1. Rinse beans. Place in a large bowl and cover with 6 cups of water. Soak overnight (8-12 hours). Drain and rinse soaked beans.
  2. In a Dutch oven (or large pot), cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, reserving bacon fat in the pot. Add chopped onion to the rendered bacon fat and sauté until softened and translucent (about 5-7 minutes).
  3. Add drained beans, cooked bacon (reserving a small amount for garnish if desired), ketchup, molasses, brown sugar, apple cider vinegar, yellow mustard, dry mustard, salt, pepper, and 2 cups of water to the pot with the onions. Stir well to combine.
  4. Cover the pot with a lid and bake in a preheated oven at 300°F (150°C) for 6-8 hours, or until beans are tender. Check liquid level every couple of hours and add more water if needed to keep the beans from drying out. Alternatively, transfer the mixture to a slow cooker. Cook on low for 6-8 hours, or until beans are tender. Check liquid level periodically.
  5. Taste and adjust seasoning (salt, pepper, brown sugar) as needed. Serve hot, garnished with reserved bacon (if using).