Ingredients:

  • 2 cups dried navy beans (or pinto beans)
  • 4 cups water (for soaking beans)
  • 1 medium onion, finely chopped
  • 3 cloves garlic, minced
  • ½ cup ketchup
  • ¼ cup brown sugar (packed)
  • 2 tablespoons molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper to taste
  • (Optional) 4 slices bacon or pancetta, chopped into small pieces

Instructions:

  1. Rinse the dried navy beans under cold water to remove any impurities.
  2. In a large bowl, cover the beans with about four cups of water. Let them soak overnight or for at least six hours.
  3. Preheat your oven to 350°F (175°C).
  4. Drain and rinse the soaked beans thoroughly.
  5. In a large pot over medium heat, cook the bacon or pancetta until crispy (if using). Remove from the pot and set aside but leave some drippings in the pot.
  6. Add chopped onions to the same pot and sauté for about 5 minutes or until translucent.
  7. Stir in minced garlic and cook for another minute until fragrant.
  8. Add rinsed beans back into the pot with onions and garlic.
  9. Pour in 2 cups of fresh water, then add ketchup, brown sugar, molasses, Dijon mustard, Worcestershire sauce, salt, and pepper.
  10. Stir everything together well.
  11. Transfer all ingredients into an oven-safe casserole dish if you havent already done so in your cooking pot.
  12. Cover tightly with aluminum foil or a lid if available.
  13. Place it in your preheated oven and bake for 60 minutes covered.
  14. After an hour of baking, carefully remove from oven; check if more liquid is needed as per desired consistency—add up to half a cup of hot water if too dry.
  15. If adding liquid or adjusting seasoning is necessary, stir gently without breaking up beans too much before putting it back uncovered for another 30 minutes of baking.
  16. During this last phase of baking allows flavors to intensify while achieving that beautiful caramelization on top!