Ingredients:

  • 1 lb dried navy beans
  • 1 quart water
  • 2 tsp salt
  • 2 quarts water
  • 1 tsp salt
  • 3 tbsp vegetable oil
  • 1 medium yellow onion, finely diced
  • 1/2 cup dark brown sugar, packed
  • 1/3 cup molasses
  • 1 tbsp Dijon mustard
  • 1 tsp black pepper
  • 1 tsp smoked paprika

Instructions:

  1. Combine 1 lb dried navy beans with 1 quart water and 2 tsp salt in a large pot; let soak for at least 8 hours or overnight.
  2. Drain and rinse the beans, then place them in a stockpot with 2 quarts fresh water and 1 tsp salt. Bring to a boil, then reduce to a simmer for about 1 hour until the beans are creamy on the inside but not falling apart. Drain the beans, reserving 1/2 cup of the cooking liquid.
  3. Preheat the oven to 325°F (163°C). In a Dutch oven over medium heat, add 3 tbsp vegetable oil and sauté the diced yellow onion until translucent and fragrant, about 5 minutes.
  4. Stir in 1/2 cup dark brown sugar, 1/3 cup molasses, 1 tbsp Dijon mustard, 1 tsp black pepper, and 1 tsp smoked paprika; stir constantly for 2 minutes until the sugar begins to melt.
  5. Fold the simmered navy beans into the glaze and add the reserved 1/2 cup cooking liquid to loosen the mixture.
  6. Place the lid on the pot and bake for 5 hours. If the beans appear dry halfway through, stir in an extra 1/4 cup water.
  7. Remove the lid and bake for another 30 to 45 minutes until the sauce bubbles and thickens into a glossy, dark syrup that coats the beans.