Ingredients
2 lb. dried navy beans
1 onion
1 clove garlic
3/4 c. light molasses or sorghum syrup
3/4 c. light brown sugar
1 tbsp. soy sauce
1 1/2 tsp. salt
1 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 lb. slab bacon in one piece
Burnt Ends (optional; see Barbecued Brisket)
Preparation
Step 1Put the beans in a large enameled cast-iron casserole and add enough water to cover by 1/2 inch. Bring to a simmer and cook until the skins on the beans curl up when you blow on them, about 30 minutes.Step 2Preheat the oven to 300 degrees F. Stir the onion, garlic, molasses, brown sugar, soy sauce, salt, Worcestershire and mustard into the beans, then nestle in the bacon. Cover and bake for 3 hours, until the beans are tender, stirring occasionally and adding water as needed to cover the beans by 1/2 inch.Step 3Stir in the Burnt Ends (if using), then bake the beans uncovered about 1 1/2 hours longer, until richly browned on top. Remove the bacon piece, chop into cubes and return to the beans before serving.Step 4Make Ahead: The baked beans can be refrigerated for up to 3 days.
