Ingredients:

  • 450 g (1 lb) Dried Navy (Haricot) Beans, sorted and rinsed
  • 2 L (5 cups) Cold Water or Low-Sodium Chicken Stock
  • 150 g (5 oz) Smoked Salt Pork, or thick-cut unsmoked Smoked Bacon, cut into 1 cm (½-inch) lardons
  • 1 large Yellow Onion, finely diced
  • 4 cloves Garlic, minced
  • 120 ml (½ cup) Dark Treacle (Blackstrap Molasses is a suitable US substitute)
  • 80 ml (⅓ cup) Light Brown Sugar, packed
  • 80 ml (⅓ cup) Ketchup or Tomato Purée
  • 30 ml (2 tbsp) Apple Cider Vinegar
  • 15 ml (1 tbsp) English Mustard (powder mixed with water, or a smooth, strong Dijon)
  • 10 ml (2 tsp) Worcestershire Sauce
  • 10 ml (2 tsp) Fine Sea Salt
  • 1 ml (¼ tsp) Freshly Ground Black Pepper
  • 2 Bay Leaves

Instructions:

  1. Place the dried beans in a large bowl and cover generously with cold water. Let stand overnight (12 hours). Drain and rinse thoroughly.
  2. Transfer the soaked beans to a large stockpot, cover with fresh, cold water, and bring to a boil. Boil vigorously for 10 minutes, then reduce heat and simmer for another 20 minutes until the beans are starting to soften but are still firm (al dente).
  3. Drain the par-boiled beans, reserving the cooking liquid (this liquid contains complex carbohydrates and starches that help thicken the final sauce).
  4. In the Dutch oven, sauté the salt pork or bacon lardons over medium heat until crispy and the fat is rendered out. Remove the crispy pork pieces with a slotted spoon and set aside, leaving the rendered fat in the pot.
  5. Add the diced onion to the rendered fat and sauté for 5–7 minutes until translucent. Add the minced garlic and cook for 1 minute until fragrant.
  6. Whisk together the treacle/molasses, brown sugar, ketchup, cider vinegar, mustard, Worcestershire sauce, salt, and pepper in a small bowl.
  7. Preheat the oven to a low temperature: 150°C (300°F).
  8. Stir the sauce mixture into the sautéed aromatics in the Dutch oven. Add the drained, par-boiled beans and the bay leaves.
  9. Pour in 1 cup (240 ml) of the reserved bean cooking liquid, or enough liquid (water/stock) to just cover the beans. The sauce should look soupy at this stage.
  10. Arrange the reserved crispy pork pieces (or the slab of salt pork, if using) on top of the beans. The pork helps baste the beans during the long cook.
  11. Cover the Dutch oven tightly with its lid and place it in the preheated oven. Bake for 3 hours.
  12. After 3 hours, check the beans. Stir gently to prevent sticking and check the liquid level. If the beans look dry, add another 120–240 ml (½–1 cup) of water or stock. Re-cover.
  13. Continue baking for another 1–3 hours, or until the beans are fully tender and the sauce has reduced and thickened to a deep, glossy consistency.
  14. Remove the lid for the final 30 minutes of cooking to allow the surface moisture to evaporate and create that characteristic glossy sheen.
  15. Remove from the oven, discard the bay leaves, and taste for seasoning (you may need a final pinch of salt or a splash of vinegar to balance the sweetness). Let the beans rest for 15 minutes before serving; they will thicken significantly as they cool.