Ingredients
Equipment
Method
- Soak the Navy Beans: Begin by placing 1 ⅓ cups of dried navy beans in a large container with a lid. Pour enough cold water over the beans so that the water level is at least one inch above them. Seal the container and let the beans soak overnight, or for at least 8 to 12 hours. This soaking process softens the beans, reducing cooking time and improving their texture.
- Cook the Beans Until Tender: After soaking, drain the beans thoroughly and transfer them to a large stockpot. Cover the beans with fresh cold water, making sure the water rises about one inch above the beans. Bring the water to a rapid boil over high heat, then reduce to a gentle simmer. Let the beans cook uncovered for about 1 hour, or until they become tender but still hold their shape. Once cooked, drain the beans well and set aside.
- Prepare the Bacon and Onions: Preheat your oven to 300°F (150°C). Meanwhile, heat a large skillet over medium-high heat. Add the chopped bacon slices and cook until the fat begins to render and the bacon starts to brown. Add the minced yellow onion to the skillet and sauté together with the bacon for 5 to 6 minutes, stirring occasionally, until the onions are softened and the bacon is crisped to your liking. Drain off any excess bacon grease to avoid greasiness.
- Mix the Sauce and Combine Ingredients: In a large mixing bowl, whisk together the tomato sauce (or ketchup), molasses, brown sugar, pure maple syrup, kosher salt, dry mustard, apple cider vinegar, apple juice (or water), and an additional ½ cup of water. Once the sauce is well combined, add the cooked beans and the bacon-onion mixture. Gently fold all the ingredients together, ensuring the beans are evenly coated with the flavorful sauce.
- Bake the Beans Slowly: Transfer the bean mixture into a 2-quart oven-safe baking dish. The beans should be mostly submerged in liquid; if the mixture appears too dry, add up to ½ cup more water or apple juice to keep the beans moist during baking. Cover the dish tightly with aluminum foil or a fitted oven-safe lid. Bake the beans in the preheated oven for 2 hours to allow the flavors to meld and the beans to soften further.
- Finish Baking Uncovered for Thickness: After 2 hours, carefully remove the foil or lid from the baking dish. Return the beans to the oven and bake uncovered for an additional 30 to 40 minutes. This step helps the sauce thicken and develop a rich, glossy texture. The beans should be tender and the sauce slightly reduced but still saucy. Remove from oven and let cool slightly before serving.
Notes
- Bean Quality: Use fresh dried navy beans purchased within the last six months for best texture and flavor; older beans may take longer to cook and might remain tough.
- Substitutions: Pinto or great Northern beans can be swapped for navy beans if needed, but navy beans provide the classic texture and flavor.
- Using Canned Beans: If short on time, replace dried beans with two 15-ounce cans of rinsed and drained navy beans; adjust liquid accordingly.
- Vegetarian Option: Omit bacon and add raw minced onions directly to the sauce mixture. Increase salt by up to 1 teaspoon to compensate for bacon’s saltiness.
- Sweeter Beans: For a sweeter version, substitute tomato sauce with ketchup and increase brown sugar up to ½ cup.
- Storage & Freezing: Store leftovers in an airtight container in the fridge up to 5 days. Cool completely before freezing in freezer-safe containers for up to 3 months. Reheat in oven or microwave thoroughly before serving.