These slow-cooked beans are so good, you’ll never want to buy another can again. This recipe is more sweet than savory—for a saltier flavor, cut back on the maple syrup and add another tablespoon of Worcestershire sauce.
|4 ounces thickly sliced bacon||1 tablespoon Worcestershire sauce|
|1 yellow onion, diced||1 tablespoon cider vinegar|
|1/2 cup maple syrup||1 teaspoon salt|
|1/4 cup ketchup||1/4 teaspoon freshly ground black pepper|
|2 tablespoons molasses||1 cup water (or enough to cover the beans)|
|1 tablespoon dry mustard||1 pound dried navy beans, soaked overnight, drained|
|1 tablespoon Dijon mustard|
Preheat oven to 350 degrees F. Cut bacon into 4-inch strips. In a large Dutch oven over low heat, render the fat from the bacon, about 5 to 7 minutes. Remove bacon before it becomes crisp and set aside.
Increase heat to medium-high and add the onion to the bacon fat. Saute 5 minutes, or until onions begin to brown. Add the next 10 ingredients and stir to combine. Remove from heat and lay the reserved bacon slices over the top of the beans. Add 1 cup of water (or enough so that the beans and bacon are completely submerged).
Cover the pot and transfer beans to the oven. Cook until tender, about 4 hours, checking every 45 to 60 minutes to make sure the beans are still submerged (add more water as necessary).
Once beans are tender, uncover and cook an additional 15 to 30 minutes to allow the liquid to thicken and the bacon to brown.
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