Ingredients Jump to Instructions ↓

  1. 1 lb 454g / 16oz Dried navy beans

  2. 1 Salt pork

  3. 2 Bay leaves

  4. 1 cup 237ml Ketchup

  5. 1/2 cup 118ml Molasses

  6. 2 tablespoons 30ml Dark brown sugar

  7. 1 teaspoon 5ml Dry mustard

  8. 1 teaspoon 5ml Chili powder

  9. 1 teaspoon 5ml Onion powder

  10. 1 teaspoon 5ml Garlic powder

  11. Salt - to taste

  12. Freshly-ground black pepper - to taste

  13. 6 oz 170g Sliced bacon

Instructions Jump to Ingredients ↑

  1. Pick through the beans and remove any pebbles. Place beans in a colander and rinse under cold water. Transfer the beans to a large pot or bowl, add water to cover by 2-inches and let soak overnight. The beans will rehydrate and swell to twice their size.

  2. Drain and rinse the beans, then put in a saucepan. Cover the beans with fresh water and place over medium heat. Add the remaining ingredients, except for the bacon. Simmer, stirring occasionally, for about 25 minutes or until the beans are tender but not breaking apart.

  3. Transfer the beans and broth to a 2-quart oven-safe dish. Lay bacon slices in a single layer on top of the beans. Bake in a preheated 325 degree oven for 45 minutes to 1 hour to cook the bacon.

  4. This recipe yields 6 to 8 servings.


Send feedback