Ingredients:

  • 1 lb (450g) dried navy beans (or Great Northern beans), rinsed thoroughly
  • 6 cups (1.4 liters) water (or enough to cover the beans by 2 inches)
  • 1 tsp (5g) salt, plus more to taste
  • 4 slices bacon, diced (about 4 oz/115g)
  • 1 medium yellow onion, finely chopped (about 1 cup/150g)
  • 2 cloves garlic, minced
  • 1/2 cup (120 ml) ketchup
  • 1/4 cup (60 ml) molasses (or dark brown sugar)
  • 2 tablespoons (30 ml) apple cider vinegar
  • 1 tablespoon (15 ml) Worcestershire sauce
  • 1 teaspoon (5ml) dry mustard
  • 1/2 teaspoon (2.5ml) smoked paprika
  • 1/4 teaspoon (1.25ml) black pepper

Instructions:

  1. Place rinsed beans in a large pot, cover with water, and soak overnight (8-12 hours). Alternatively, use the quick-soak method: bring beans and water to a boil for 2 minutes, then remove from heat, cover, and let sit for 1 hour. Drain and rinse the beans.
  2. In the Dutch oven, cook diced bacon over medium heat until crispy. Remove bacon with a slotted spoon, leaving rendered fat in the pot. Add chopped onion to the bacon fat and cook until softened and translucent, about 5-7 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add drained and rinsed beans, ketchup, molasses (or brown sugar), apple cider vinegar, Worcestershire sauce, dry mustard, smoked paprika, black pepper, salt, and cooked bacon to the Dutch oven with the onions and garlic. Stir to combine.
  4. Add water (or chicken broth for added flavor) to cover the beans by about 1 inch. Bring to a simmer on the stovetop. Cover the Dutch oven with the lid and transfer to a preheated oven at 300°F (150°C).
  5. Bake for 2-3 hours, or until the beans are tender and the sauce has thickened. Stir occasionally and add more water/broth if needed to prevent the beans from drying out. Taste and adjust seasoning as needed.