Ingredients
Scale
- 1 pound dried navy beans, sorted and rinsed
- 6 cups water (for soaking)
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1/2 cup molasses
- 1/2 cup ketchup
- 1/4 cup brown sugar, packed
- 2 tablespoons Dijon mustard
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 teaspoon smoked paprika
- 1/2 teaspoon black pepper
- 4 cups water or broth
- Salt to taste
Instructions
- Soak beans overnight in 6 cups water for at least 8 hours. Drain and rinse.
- Preheat oven to 300°F (150°C).
- In a large oven-safe pot, mix onion, garlic, molasses, ketchup, brown sugar, mustard, vinegar, Worcestershire sauce, paprika, and pepper.
- Add drained beans and 4 cups of water or broth; liquid should cover beans by 1 inch. Bring to a boil on stovetop.
- Cover and bake for 2.5–3 hours, checking every hour and adding liquid if needed.
- Remove lid for the last 30 minutes to thicken sauce and develop a slightly caramelized top.
- Season with salt after baking. Stir and let rest 10 minutes before serving.
Notes
- Do not add salt before baking to avoid toughening beans.
- Beans can be prepared ahead and reheated gently.
- Prep Time: 10 minutes (plus overnight soaking)
- Cook Time: 3 hours
- Category: Side Dish
- Method: Baked
- Cuisine: American
- Diet: Vegetarian