Categories: Sides

Ingredients

• 8 oz. thick-cut bacon, cut into 1/2-inch strips
• 1 onion, diced
• 3 garlic cloves, minced
• 1 tsp paprika
• 8 oz. can tomato sauce
• 1/3 cup molasses
• 1/4 cup bourbon
• 2 tbsp. light brown sugar
• 1 tbsp. Worcestershire
• 2 tsp yellow mustard
• Kosher salt and black pepper
• 1 lb. dried navy beans, picked through

Directions

1. Preheat the oven to 300. Cook the bacon in a large Dutch oven over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4-5 minutes. Add the paprika and toast, stirring, about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire, mustard, 2 tsp salt and 1/2 tsp pepper. Bring to a simmer and cook 5 minutes.

2. Add the beans and 8 cups water. Bring to a boil, then cover the pot and transfer to the oven. Bake until the beans are tender, about 3 hours.

3. Once the beans are tender, uncover and increase the oven temp to 325. Bake until the beans are thick and browned, about 1 more hour. Remove from the oven and thin with water, if necessary.

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