- 6
Ingredients
- 16 oz. dry navy beans
- 3 cups water
- 1/2 lb. bacon, chopped
- 1 yellow onion, minced
- 2 Tablespoons tomato paste
- 2 Tablespoons molasses
- 1 teaspoon dry mustard
- 1/2 cup chili sauce
- 1/2 cup bourbon
- 1/2 cup strong coffee
- 1 cup fresh pineapple, chopped to a pulp
- 1 cup brown sugar
- Salt to taste
- Black pepper to taste
- Pinch chile flakes
Preparation
Step 1
Place the beans in a large bowl and add enough water to cover them by 1 inch. Soak the beans overnight. In the morning pour off the water and rinse the beans under cold running water.
Place a large soup pot (8 quarts) over medium heat. Add the bacon and cook, stirring occasionally until the bacon starts to brown. Next add the onions, and saute until they are translucent, about 5 minutes.
Add in the tomato paste, stirring for one minute. Then add the beans and all remaining ingredients (except the salt, which will prevent the beans from softening if added too early).
Reduce the heat to low, and cook the beans for 4-6 hours, or until the beans are soft. If the mixture begins to stick to the bottom of the pot, add a little water. Once the beans are soft, season to taste with salt. (The beans will taste dull unless you add enough salt, so do not be shy with the salt.)
Cook the beans for another hour, adding water if necessary to maintain the desired consistency. If the beans are too wet at the end of the hour, raise the heat to medium, and simmer the beans until they reach your desired thickness. Taste the beans again and adjust the salt as needed. Serve warm.