Ingredients:

  • 1 pound (450g) dried haricot beans, also known as navy beans
  • 8 cups (2 liters) water, for soaking
  • 1 bay leaf
  • 1 teaspoon bicarbonate of soda (baking soda)
  • 2 tablespoons olive oil
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 4 ounces (115g) smoked bacon, pancetta or salt pork, diced
  • 1 (14.5 ounce/400g) can crushed tomatoes
  • ½ cup (120ml) tomato passata (tomato puree)
  • 1/4 cup (60ml) molasses (or treacle if you're feeling really British)
  • 2 tablespoons brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon dry mustard powder
  • ½ teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • 1 cup (240ml) reserved bean cooking liquid, or vegetable broth

Instructions:

  1. Rinse the dried beans and place them in a large bowl or pot. Cover with 8 cups of water and add bicarbonate of soda. Soak for at least 8 hours, or preferably overnight.
  2. Drain and rinse the soaked beans. Place them in a large pot, cover with fresh water, and add the bay leaf. Bring to a boil, then reduce heat and simmer for 45 minutes - 1.5 hours, or until the beans are tender but not mushy. Drain the beans, reserving 1 cup of the cooking liquid. Discard the bay leaf.
  3. While the beans are simmering, heat olive oil in the Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant. Add the diced bacon (or pancetta/salt pork) and cook until browned and crispy.
  4. Stir in the crushed tomatoes, tomato passata, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, dry mustard powder, and smoked paprika. Season with salt and pepper to taste.
  5. Add the cooked beans and reserved bean cooking liquid (or vegetable broth) to the sauce. Stir well to combine. Bring to a simmer, then reduce heat to low, cover, and cook for 1-1.5 hours, or until the sauce has thickened and the beans are very tender, stirring occasionally. Add more liquid if the sauce gets too thick.
  6. Taste and adjust seasoning as needed. Remove from heat and let the beans rest for at least 15 minutes before serving. This allows the flavors to meld together.