Ingredients

The following ingredients have 6 Servings
  • 1 pound dried navy beans (about 2 cups, picked over and rinsed)
  • 1 tablespoon baking soda
  • 6 ounces bacon (chopped)
  • 1 yellow onion (chopped fine)
  • 3 cups water
  • 4 tablespoons packed dark brown sugar
  • 1/4 cup plus 1 tablespoon molasses
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon plus 1 teaspoon Dijon mustard
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 teaspoon cider vinegar

Instruction

  • Preheat the oven to 350 degrees F, positioning an oven rack in the center. In a large Dutch oven or pot, bring 3 quarts water, beans and baking soda to a boil. Reduce the heat to medium-high and simmer vigorously for 20 minutes. Drain the beans in a colander. Rinse the beans and set aside. Rinse the pot and return it to the stovetop.
  • Heat the pot over medium heat and add the chopped bacon, stirring occasionally, until browned, about 6-8 minutes. Add the onion and cook until the onion is softened and translucent, about 5 minutes. Drain off bacon grease, if desired. Stir in the 3 cups water (use 4 1/2 cups if using a heavy cast-iron pot), rinsed beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, 1 teaspoon salt and 1/4 teaspoon pepper and bring the mixture to a boil. Cover, transfer to the oven and cook until the beans are tender, about 1 1/2 hours.
  • Remove the lid and continue to bake the beans until they are completely tender, about 30 minutes. Stir in the remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve.