Ingredients
Method
- Preheat oven to 350°F. In a large skillet over medium heat, cook the chopped bacon until it begins to crisp. Remove with a slotted spoon and set aside, leaving drippings in the pan.
- Add diced onion to the skillet and cook for 3 to 4 minutes until soft and lightly golden.
- In a large bowl, combine cooked navy beans, bacon, onion, ketchup, brown sugar, molasses, mustard, Worcestershire sauce, smoked paprika, garlic powder, black pepper, salt, and water. Stir until well combined.
- Transfer to a baking dish and bake uncovered for 40 to 45 minutes until thickened and bubbling. Let rest 5 to 10 minutes before serving.
Notes
How to Cook Dried Beans
Step 1: Rinse the dried beans and remove any debris or small stones.
Step 2: Soak the beans overnight in a large bowl with enough water to cover them by at least 2 inches.
Step 3: Drain and rinse the beans, then place them in a large pot and cover with fresh water.
Step 4: Bring to a boil, then reduce heat and simmer for 1 to 1½ hours until tender. Drain and use in your recipe.
Other recipe notes:
- Bake uncovered for the last portion to thicken the sauce
- Add a splash of water if beans become too thick
- Flavor improves after chilling overnight
- Store in an airtight container in the refrigerator for up to 4 days
- Freeze up to 3 months and thaw overnight before reheating