8ouncesbacon (7 to 8 slices)plus more for garnish if desired
1cupfinely chopped onion(1 medium onion)
5cloves garlicminced
2tablespoonsbrown sugar
⅓cupunsulfured molasses
1can(15-ounce can) diced tomatoes
⅓cupketchup
2tablespoonsWorcestershire Sauce
2tablespoonsyellow mustard
2teaspoonspaprika
2bay leaves
½teaspoonblack pepper
1pinchground cloves
1teaspoonkosher salt
3cans(15-ounce cans) navy beansdrained
Instructions
Heat oven to 325ºF. Cut bacon into ½ inch pieces.
8 ounces bacon (7 to 8 slices)
Heat a 6-quart Emile Henry Ceramic Dutch oven or other Dutch oven over medium heat. Add bacon and cook, stirring often, until bacon is just crisp and fat is rendered, 7 to 10 minutes. Remove bacon to a bowl using a slotted spoon.
Add onions and garlic to the bacon fat in the pan and saute until soft and translucent, about 5 minutes. You can increase heat as needed.
1 cup finely chopped onion, 5 cloves garlic
Add all the other ingredients to the pot with the onions, including reserved bacon.
2 tablespoons brown sugar, ⅓ cup unsulfured molasses, 1 can (15-ounce can) diced tomatoes, ⅓ cup ketchup, 2 tablespoons Worcestershire Sauce, 2 tablespoons yellow mustard, 2 teaspoons paprika, 2 bay leaves, ½ teaspoon black pepper, 1 pinch ground cloves, 1 teaspoon kosher salt, 3 cans (15-ounce cans) navy beans
Bring mixture to a simmer, over medium-high heat, stirring frequently. Remove the stirring spoon, cover pot with lid and transfer to the oven. Bake until sauce has thickened, 45 to 55 minutes. Check the beans and stir once about halfway through.
Let beans rest out of the oven for 10 minutes before serving. Serve beans right from the Emile Henry ceramic Dutch oven to keep them warm, the pot will hold the heat. Garnish with extra crisped bacon if desired.
Notes
Notes: If using dried beans you will want to cook 1 pound of dried navy beans according to package directions. Drain and add them to the recipe when you would add the canned beans. Storage: Store leftover beans in an airtight container in the fridge for up to a week. Reheat in the microwave or on the stovetop, adding ½ cup to 1 cup water as needed to make them saucy.