Ingredients:

  • 1 ½ cups dried navy beans (250g)
  • 4 cups water (1 liter, for soaking)
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 cup ketchup (240ml)
  • ½ cup molasses (120ml)
  • ¼ cup apple cider vinegar (60ml)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 1 teaspoon ground black pepper
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ¼ teaspoon cayenne pepper (optional, for heat)
  • 1 bay leaf (optional)

Instructions:

  1. Rinse the dried navy beans; place them in a large bowl, cover with water, and let soak overnight or for at least 8 hours. Drain and rinse before cooking.
  2. In a medium saucepan, cover soaked beans with fresh water. Bring to a boil, then reduce to a simmer. Cook for 30 minutes or until slightly tender. Drain and set aside.
  3. In a Dutch oven or oven-safe baking dish, combine ketchup, molasses, apple cider vinegar, Dijon mustard, brown sugar, black pepper, salt, paprika, cayenne pepper, and the bay leaf. Mix well.
  4. Add pre-cooked navy beans to the sauce in the baking dish. Stir gently to ensure beans are well-coated.
  5. Preheat the oven to 325°F (163°C). Cover the baking dish with a lid or aluminum foil and bake for 1 hour.
  6. Remove the lid/foil and bake for an additional 30-40 minutes, or until the beans are tender and the sauce is thickened, stirring occasionally.
  7. Remove from the oven, discard the bay leaf, and let cool slightly before serving.