Ingredients:

  • 1 lb dried navy beans, sorted and rinsed
  • 6 cups water
  • 1 tsp kosher salt
  • 6 oz thick-cut bacon, diced
  • 4 oz salt pork, diced
  • 1 large yellow onion, finely diced
  • 3 cloves garlic, minced
  • 1/2 cup molasses
  • 1/2 cup packed brown sugar
  • 1/4 cup apple cider vinegar
  • 1/4 cup ketchup
  • 1 tbsp Dijon mustard
  • 1 tsp smoked paprika
  • 1/2 tsp black pepper

Instructions:

  1. Place rinsed navy beans in a large bowl, cover with 6 cups of water and salt, and soak for at least 2 hours (or overnight). Drain and rinse thoroughly.
  2. Preheat oven to 325°F (160°C). In a Dutch oven over medium heat, sauté diced bacon and salt pork until fat has rendered and meat is golden brown.
  3. Add diced onions to the pot and cook until translucent and fragrant, then stir in minced garlic for 1 minute.
  4. Stir in the soaked beans and the BBQ glaze ingredients (molasses, brown sugar, apple cider vinegar, ketchup, Dijon mustard, smoked paprika, and black pepper). Mix until every bean is coated.
  5. Bring the mixture to a simmer on the stove, then cover with a lid and transfer to the oven.
  6. Bake for 2.5 to 3 hours. Remove the lid for the final 30 minutes to allow the sauce to thicken and form a dark, bubbling crust.