Ingredients
- 1 pound dried navy beans
- ½ pound beef bacon, diced
- 1 medium onion, finely chopped
- 3 cups water
- ½ cup molasses
- ¼ cup brown sugar
- 1 tablespoon Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cloves (optional)
- 1 tablespoon apple cider vinegar
Instructions
Rinse the navy beans under cold water and remove any debris. Place them in a large bowl and cover with water. Let them soak overnight (8–12 hours). Drain and rinse before cooking.
In a large oven-safe pot or Dutch oven, cook the diced beef bacon over medium heat until crispy. Remove with a slotted spoon and set aside. In the same pot, sauté the chopped onion in the bacon drippings until soft and translucent, about 5 minutes.
Add water, molasses, brown sugar, Dijon mustard, salt, black pepper, smoked paprika, and ground cloves to the pot. Stir well to combine. Bring the mixture to a gentle simmer.
Preheat your oven to 300°F. Add the soaked and drained navy beans and the cooked beef bacon to the pot. Stir everything together, cover, and place in the oven. Bake for 4–6 hours, stirring occasionally. If the beans become too dry, add a bit more water as needed.
Stir in the apple cider vinegar during the last 30 minutes of baking for a touch of brightness. Once the beans are tender and the sauce has thickened, remove them from the oven. Let them rest for 10 minutes before serving.
- Prep Time: 15 minutes
- Cook Time: 4–6 hours
Nutrition
- Calories: 290
- Sugar: 18g
- Fat: 4g
- Carbohydrates: 50g
- Fiber: 10g
- Protein: 12g