Ingredients:

  • 1 lb dried navy beans
  • 6 cups water
  • 1 tsp baking soda
  • 6 oz center-cut bacon, diced
  • 1 large yellow onion, finely minced
  • 3 cloves garlic, minced
  • 0.5 cup unsulfured molasses
  • 0.25 cup pure maple syrup
  • 0.33 cup tomato paste
  • 1 tbsp ground dry mustard
  • 1 tsp smoked paprika
  • 2 tbsp apple cider vinegar
  • 1 tsp black pepper
  • 0.5 tsp sea salt

Instructions:

  1. Pick over and rinse the dried navy beans. Place in a large bowl with 6 cups of water and 1 tsp baking soda. Soak for at least 8 hours or overnight.
  2. Drain and rinse the soaked beans. Transfer to a Dutch oven, cover with fresh water by 2 inches, and simmer on the stovetop for 45–60 minutes until the skins burst when blown upon. Drain the beans, reserving 2 cups of the cooking liquid.
  3. In the emptied Dutch oven, sauté the diced center-cut bacon over medium heat until the fat renders and edges are golden brown.
  4. Add the minced onion to the bacon fat and cook until translucent. Stir in the minced garlic and cook for 1 minute until fragrant.
  5. Stir in the molasses, maple syrup, tomato paste, dry mustard, smoked paprika, and black pepper. Whisk in the reserved bean cooking liquid to create a smooth sauce.
  6. Fold the parboiled beans back into the Dutch oven. Cover and bake at 300°F (150°C) for 3-4 hours.
  7. Remove the lid and bake for a final hour to allow the sauce to thicken and the Maillard reaction to create a caramelized surface.
  8. Stir in the apple cider vinegar and sea salt. Adjust seasoning to taste before serving.