Ingredients:

  • 1 lb Dried Navy Beans
  • 2 tbsp Sea Salt
  • 8 cups Water
  • 0.5 lb Thick-cut Bacon, diced
  • 1 Large Yellow Onion, finely diced
  • 3 Cloves Garlic, minced
  • 0.5 cup Unsulphured Molasses
  • 0.5 cup Dark Brown Sugar, packed
  • 0.25 cup Apple Cider Vinegar
  • 1 tbsp Ground Mustard
  • 1 tsp Smoked Paprika
  • 0.5 tsp Black Pepper
  • 2 to 3 cups Reserved Bean Cooking Liquid

Instructions:

  1. The Long Soak: Rinse the 1 lb of dried navy beans in cold water to remove any dust. Submerge them in a large bowl with 8 cups of fresh water and 2 tbsp of sea salt. Let them sit for 8 to 12 hours. Note: This hydrates the bean all the way to the core.
  2. The Par Boil: Drain and rinse the soaked beans. Place them in your Dutch oven and cover with 2 inches of fresh water. Bring to a boil, then reduce to a simmer for 45 to 60 minutes. Check for tenderness: the bean should be soft but not falling apart.
  3. Reserve the Liquid: Drain the beans but reserve 2 to 3 cups of that starchy cooking liquid. This liquid is gold; it contains the proteins that will help thicken your sauce later.
  4. Preheat and Prep: Set your oven to 300°F (150°C). Wipe out your Dutch oven and sauté the 0.5 lb of diced bacon over medium heat. Cook until the fat renders and the edges get crispy.
  5. Build the Base: Add the diced yellow onion to the bacon fat. Sauté until translucent and golden. Stir in the 3 cloves of minced garlic and cook for 60 seconds until the kitchen smells incredible.
  6. The Sauce Mix: Stir in the molasses, dark brown sugar, apple cider vinegar, ground mustard, smoked paprika, and black pepper. This forms a dark, fragrant sludge that is the heart of the dish.
  7. Combine Everything: Return the cooked beans to the pot. Pour in 2 cups of the reserved bean cooking liquid. Stir gently so you don't mash the beans.
  8. The Long Bake: Cover the Dutch oven tightly. Slide it into the oven for 4 to 5 hours. Every 90 minutes, give it a quick peek. If it looks dry, add 0.25 cup of reserved liquid.
  9. The Final Glaze: For the last 45 minutes, remove the lid. This is when the top becomes tacky and develops a mahogany sheen.
  10. Resting Period: Remove from the oven and let the beans sit for 15 minutes. The sauce will continue to thicken as it cools slightly, turning into a rich gravy.