Ingredients:

  • 2 cups dried navy beans
  • 4 cups water (for soaking)
  • 4 slices of bacon or 6 oz vegetarian bacon
  • 1 small onion, finely chopped
  • 1/4 cup brown sugar
  • 1/2 cup molasses
  • 1 tablespoon Dijon mustard
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 2 cups vegetable or chicken broth

Instructions:

  1. Rinse the dried beans under cold water. Soak in 4 cups of water overnight or for 6-8 hours.
  2. Drain and rinse soaked beans. Place beans in a large pot, cover with fresh water, and bring to a boil. Reduce heat and simmer for about 30 minutes until slightly tender.
  3. In a skillet, cook the bacon until crispy. Remove and set aside, retaining the drippings.
  4. In the same skillet, add the chopped onion to the bacon drippings. Sauté until translucent, about 5 minutes.
  5. In a large bowl, combine pre-cooked beans, sautéed onion, brown sugar, molasses, Dijon mustard, salt, pepper, garlic powder, and broth. Mix thoroughly.
  6. Pour the mixture into a greased baking dish or Dutch oven. Crumble the cooked bacon over the top.
  7. Cover the dish with a lid or aluminum foil and bake in a preheated oven at 325°F for 1.5 hours. Uncover for the last 30 minutes to caramelize.
  8. Beans should be tender and the sauce thickened. Adjust seasoning if necessary.
  9. Let rest for 10 minutes before serving. Enjoy warm.