Ingredients:
- 1 lb dried navy beans
- 6 slices bacon, chopped
- 1 small onion, finely chopped
- ½ cup molasses
- ¼ cup brown sugar
- 2 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp salt
- ½ tsp black pepper
- 4 cups water or chicken broth
- 1 bay leaf
Method:
- Soak the beans overnight, then drain and rinse.
- Cook bacon in a Dutch oven until lightly crisp. Add onion and cook until softened.
- Stir in molasses, brown sugar, mustard, Worcestershire sauce, salt, and pepper.
- Add the beans, bay leaf, and water or broth. Stir well.
- Cover and bake at 325°F (165°C) for 2½–3 hours, stirring occasionally.
- Remove the lid during the last 30–45 minutes and bake until the beans are tender and the sauce is thick.
- Remove the bay leaf, let rest for 10 minutes, and serve warm.