Ingredients:

  • 1 lb dried navy beans
  • 2 quarts water for soaking
  • 2 tbsp Kosher salt for brine
  • 6 slices thick-cut bacon, diced
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 0.5 cup unsulphured molasses
  • 0.5 cup dark brown sugar, packed
  • 0.5 cup ketchup
  • 1 tbsp Dijon mustard
  • 2 tbsp apple cider vinegar
  • 1 tsp liquid smoke
  • 0.5 tsp freshly cracked black pepper
  • 3 cups low-sodium beef broth

Instructions:

  1. Rinse the dried navy beans thoroughly and remove any stones or debris. Place beans in a large bowl with 2 quarts of water and 2 tablespoons of Kosher salt. Soak overnight, or use the quick-soak method by boiling for 2 minutes and letting sit for 1 hour. Drain and rinse well.
  2. Preheat your oven to 325°F (165°C).
  3. In a large heavy-bottomed Dutch oven over medium heat, add the diced bacon. Cook until the fat has rendered and the bacon is crispy.
  4. Add the finely diced yellow onion to the bacon fat and sauté until translucent, about 5 minutes. Stir in the minced garlic and cook for an additional 60 seconds until fragrant.
  5. Whisk in the molasses, dark brown sugar, ketchup, Dijon mustard, apple cider vinegar, liquid smoke, and black pepper. Stir until the sugars are dissolved and the mixture is emulsified with the bacon fat.
  6. Incorporate the drained beans and the 3 cups of beef broth into the Dutch oven. Bring the mixture to a gentle simmer on the stovetop.
  7. Cover the Dutch oven with a tight-fitting lid and transfer to the oven. Bake for 3.5 to 4 hours, stirring occasionally. Remove the lid during the last 45 minutes of cooking to allow the sauce to thicken into a dark, syrupy glaze. The beans are done when they are tender and the sauce has reached a mahogany color.