Ingredients:

  • 2 cups / 400g Dried Haricot Beans (Navy Beans), picked over and rinsed
  • 1 tsp / 5g Coarse Sea Salt
  • 6 cups / 1.5 litres Cold Water (for initial boiling)
  • 2 cups / 500ml Chicken, Beef, or Vegetable Stock (or more water)
  • 4 oz / 115g Smoked Bacon, Pancetta, or Salt Pork, diced (thick-cut preferred)
  • 1 large Yellow Onion, finely diced (about 1.5 cups)
  • 4 cloves Garlic, minced
  • 1/2 cup / 100g Dark Brown Sugar, packed
  • 1/4 cup / 60ml Black Treacle or Dark Molasses
  • 1/4 cup / 60ml Apple Cider Vinegar
  • 3 Tbsp / 45ml Worcestershire Sauce
  • 2 Tbsp / 30g Dijon Mustard
  • 1 Tbsp / 15g Tomato Purée (Paste)
  • 1 tsp / 5g Smoked Paprika
  • 1/2 tsp / 2.5g Freshly Ground Black Pepper
  • Additional Salt and Pepper, to taste

Instructions:

  1. Soak the Beans: Place rinsed Haricot beans in a large bowl and cover with cold water by several inches. Soak for a minimum of 8 hours or overnight. Alternatively, use the quick soak method: bring beans and water to a rolling boil for 2 minutes, then cover and let stand for 1 hour.
  2. Drain: Drain the soaked beans completely and rinse. Set aside.
  3. Sauté the Meat: Preheat a Dutch oven over medium heat. Add the diced bacon/pancetta and cook until crisp and the fat has rendered (about 6–8 minutes). Remove the crispy meat with a slotted spoon and set aside, leaving the fat in the pot.
  4. Softening Aromatics: Add the diced onion to the rendered fat. Cook slowly until soft and translucent, but not browned (about 8–10 minutes).
  5. Add Garlic: Stir in the minced garlic and cook for 1 minute until fragrant.
  6. Create the Sauce: Reduce heat to low. Stir in the brown sugar, treacle/molasses, cider vinegar, Worcestershire sauce, Dijon mustard, tomato purée, and smoked paprika. Cook for 2 minutes, stirring constantly, until the sugar is dissolved and the sauce is fragrant.
  7. Combine and Bring to Boil: Add the drained beans, the reserved cooked bacon, and the stock (or water) to the pot. The liquid should cover the beans by about 1 inch (2.5 cm). Add the 1 tsp of sea salt. Bring the mixture just up to a simmer on the stovetop.
  8. Bake (Covered): Preheat oven to 300°F / 150°C. Cover the Dutch oven tightly and transfer to the preheated oven. Bake for 3 hours, checking every hour to ensure the liquid hasn't fully evaporated (add more hot water/stock if needed).
  9. Thicken (Uncovered): After 3 hours, test the beans for tenderness. Remove the lid and increase the oven temperature to 350°F / 180°C. Bake uncovered for another 45 minutes to 1 hour, or until the sauce has thickened beautifully to a glossy, syrupy consistency.
  10. Rest and Season: Remove the beans from the oven. Let them rest, covered, for 15 minutes before serving. Taste and adjust seasoning with extra salt and pepper if required.