- 10
Ingredients
- 1 lb dried navy beans
- 4 bacon slices, cut into 1/2-inch pieces
- 1 cup diced onion (1 small)
- 1 Tbsp tomato paste
- 1/3 cup light molasses
- 1/4 cup packed dark brown sugar
- 3 Tbsp minced jalapeno pepper (about 1)
- 1 tsp dry mustard
- 1/4 tsp ground red pepper
- 5 cups water, divided
- 1 tsp salt
Preparation
Step 1
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Preheat oven to 350 deg. Cook bacon in a Dutch oven over medium heat 5 min or just until crisp. Remove bacon from pan, reserving 1 Tbsp drippings in pan; return bacon to pan. Add onion to drippings in pan; cook 5 min or until onion begins to brown, stirring often. Add tomato paste; cook 2 min, stirring often. Add molasses, sugar, jalapeno, mustard, and red pepper; stir to combine. Stir in beans and 4 cups water. Increase heat to medium-high; bring mixture to a boil. Remove from heat.
Cover and bake at 350 deg for 3 hours. Stir in remaining 1 cup of water. Cover and bake an additional 1 hour or until beans are tender, but not falling apart, and liquid is almost absorbed. Remove from oven; stir in salt.