Ingredients
Scale
- 1 lb dried navy or great northern beans
- 6 slices thick-cut bacon, chopped
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 1/3 cup molasses
- 1/4 cup brown sugar
- 3 tablespoons tomato paste
- 2 teaspoons Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 teaspoon smoked paprika
- 2–3 cups water or broth
- Salt and black pepper, to taste
Instructions
- Soak beans overnight in plenty of water or use a quick soak method. Drain and rinse.
- Cook beans in a large pot of fresh water for about 45–60 minutes, or until just tender. Drain and set aside.
- In a Dutch oven, cook bacon until crisp. Remove and set aside. Sauté onion in the bacon fat until translucent, then add garlic and cook briefly.
- Stir in molasses, brown sugar, tomato paste, mustard, vinegar, smoked paprika, salt, and pepper. Add water or broth and stir well.
- Return bacon to the pot and add the cooked beans. Mix well.
- Cover and bake at 300°F for 3–4 hours, checking occasionally and adding more water if needed. For stovetop cooking, simmer gently for 2–2.5 hours.
- Adjust seasonings and serve warm.
Notes
- Canned beans can be used as a shortcut—just reduce cooking time.
- Vegetarian? Skip the bacon and use olive oil with a dash of liquid smoke.
- For extra richness, swap water for broth.
- Taste and adjust sweetness and acidity toward the end of cooking.
- Prep Time: 15 minutes
- Cook Time: 3 hours
- Category: Side Dish
- Method: Baked/Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 6–8
- Calories: 280
- Sugar: 12g
- Sodium: 420mg
- Fat: 7g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 9g
- Protein: 12g
- Cholesterol: 12mg