Categories: Sides
Ingredients
- 8 oz. thick-cut bacon, cut into 1/2-inch strips
- 1 onion, diced
- 3 garlic cloves, minced
- 1 tsp paprika
- 8 oz. can tomato sauce
- 1/3 cup molasses
- 1/4 cup bourbon
- 2 tbsp. light brown sugar
- 1 tbsp. Worcestershire
- 2 tsp yellow mustard
- Kosher salt and black pepper
- 1 lb. dried navy beans, picked through
Directions
-
Preheat the oven to 300. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4-5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire, mustard, 2 tsp salt and 1/2 tsp pepper. Bring to a simmer and cook 5 minutes.
-
Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours.
-
Once the beans are tender, uncover and increase the oven temp to 325. Bake until the beans are thick and browned, about 1 more hour. Remove from the oven and thin with water, if necessary.