Slow-Baked Navy Beans with Bacon, Molasses and Brown Sugar

What you need

• 450 g (1 lb) dried navy beans, rinsed
• 200 g (7 oz) bacon, diced
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 120 g (1/2 cup) ketchup
• 4 tbsp molasses
• 60 g (1/3 cup) light brown sugar, packed
• 1 tbsp yellow mustard
• 1 tbsp apple cider vinegar
• 1/2 tsp black pepper, freshly ground
• 1 tsp salt, or to taste

Method

Restated from the original video

1. 1

   Put the beans in a large pot, cover with water by 5 cm (2 in) and bring to a boil. Boil for 2 min, then take off the heat, cover and leave for 1 hour.

2. 2

   Drain the beans and cover with fresh water. Simmer until just tender but not mushy, 45-60 min.

3. 3

   Drain the beans, saving 250 ml (1 cup) of the cooking liquid.

4. 4

   Heat the oven to 160 °C (325 °F).

5. 5

   Cook the bacon in a Dutch oven over medium heat until the fat melts out and the edges crisp, 6-8 min.

6. 6

   Add the onion to the bacon fat and cook until soft, about 5 min. Add the garlic and cook for 30 seconds.

7. 7

   Stir in the ketchup, molasses, brown sugar, mustard, vinegar, pepper and salt, then the beans and the reserved liquid.

8. 8

   Bring to a simmer, then cover and bake for 1 1/2 hours, stirring once halfway.

9. 9

   Uncover and check the pot. If the beans look dry, stir in a splash of hot water.

10. 10

    Bake uncovered for 30-45 min more, until the sauce is thick and dark and the top is sticky.

11. 11

    Leave to stand for 10 min. The sauce thickens further as it cools. Serve warm.

Imported from dinnerthendessert.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.