Ingredients:

  • 1 lb dry Navy beans
  • 6 cups water
  • 1 tbsp Kosher salt
  • 8 oz thick cut bacon, diced into 1/2-inch pieces
  • 1 medium yellow onion, finely diced
  • 1 cup dark brown sugar, packed
  • 1/2 cup ketchup
  • 1/4 cup molasses
  • 2 tbsp apple cider vinegar
  • 1 tsp dry mustard powder
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp black pepper

Instructions:

  1. Hydrate 1 lb dry Navy beans by placing them in a large bowl with 6 cups water. Allow them to soak for at least 8 hours to ensure the center is fully primed for heat.
  2. Drain the soaking water and transfer beans to a heavy pot with 6 fresh cups of water and 1 tbsp Kosher salt.
  3. Simmer the beans on low heat for 45-60 minutes until the skins slightly burst when you blow on a spoonful.
  4. Render 8 oz thick cut bacon in a separate skillet over medium heat until the fat is liquid and pieces are beginning to crisp.
  5. Sauté 1 medium yellow onion in the rendered bacon fat until translucent and aromatic.
  6. Combine the partially cooked beans (and their liquid), bacon, and onions into a 4 quart baking dish.
  7. Whisk 1 cup dark brown sugar, 1/2 cup ketchup, 1/4 cup molasses, 2 tbsp apple cider vinegar, 1 tsp dry mustard powder, 1 tbsp Worcestershire sauce, and 1/2 tsp black pepper in a small bowl.
  8. Incorporate the sauce into the bean mixture, ensuring even distribution of the 8 oz thick cut bacon pieces throughout the vessel.
  9. Bake at 300°F for 3 hours until the surface is dark, bubbling, and forms a thick glaze.
  10. Rest the dish for 15 minutes until the sauce thickens and the bubbling subsides.