Ingredients
- Dried White Navy Beans (2 cups)
- Bacon (1/2 lb)
- Onion (1 medium)
- Molasses (1/2 cup)
- Brown Sugar (1/4 cup)
- Cider Vinegar (2 tablespoons)
- Ground Mustard (To taste)
- Salt (To taste)
- Pepper (To taste)
Instructions
Steps
- In a Dutch oven, combine 2 cups of dried white navy beans with 6 cups (1.5 L) of water and let them soak overnight.
- The next day, drain the beans and return them to the pot, adding enough fresh water to cover them by a couple of inches. Cook for about 30 minutes until they are tender yet firm. Drain the beans, reserving the cooking liquid.
- Preheat your oven to 325 °F (160 °C). In the same Dutch oven over medium-high heat, cook 1/2 lb of bacon until the fat has rendered and it starts to brown. Add 1 medium onion, cooking until it softens.
- Stir the reserved beans back into the pot with the bacon and onions. Mix in 1/2 cup of molasses, 1/4 cup of brown sugar, 2 tablespoons of cider vinegar, ground mustard, salt, and pepper to taste, along with 3 cups (750 mL) of the reserved bean cooking water.
- Bake uncovered for 3 to 5 hours, until the beans are tender and the sauce thickens, ensuring the edges of the pot become sticky. If the beans dry out, add an additional cup of water as needed.