Ingredients:

  • 1 pound (450g) dried navy beans, rinsed
  • 8 cups (1.9L) water
  • 1 large yellow onion, chopped (approx. 1 cup)
  • 2 cloves garlic, minced
  • 8 ounces (225g) bacon, diced
  • 1/2 cup (120ml) ketchup
  • 1/4 cup (60ml) molasses
  • 1/4 cup (50g) packed brown sugar
  • 2 tablespoons (30ml) Dijon mustard
  • 1 tablespoon (15ml) Worcestershire sauce
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) dry mustard powder
  • Salt and freshly ground black pepper to taste
  • 1/2 cup (120ml) water (additional if needed)

Instructions:

  1. Rinse the navy beans and place them in a large bowl. Cover with 8 cups of water. Let soak overnight (at least 8 hours).
  2. Drain and rinse the soaked beans. In a large Dutch oven or heavy-bottomed pot, cook bacon over medium heat until crispy. Remove bacon with a slotted spoon and set aside, reserving bacon fat in the pot. Add chopped onion to the pot and sauté until softened, about 5 minutes. Add minced garlic and cook for another minute until fragrant.
  3. Add the drained beans, cooked bacon, ketchup, molasses, brown sugar, Dijon mustard, Worcestershire sauce, smoked paprika, and dry mustard powder to the pot with the onions and garlic. Stir to combine. Season with salt and pepper.
  4. Add 1/2 cup of water to the pot. Bring the mixture to a gentle simmer over medium-low heat.
  5. Cover the pot and transfer it to a preheated oven at 300°F (150°C). Bake for 3-4 hours, or until the beans are tender and the sauce has thickened. Stir occasionally, adding more water if needed to prevent the beans from drying out.
  6. Remove from the oven and let cool slightly before serving.