Ingredients:
- 2 15-ounce cans navy beans, drained and rinsed
- 4 slices applewood- or pecan wood-smoked bacon, cut into 1-inch pieces
- 1 cup diced yellow onion
- 1 ½ cups ketchup
- ¼ cup plus 2 tablespoons unsulphured molasses
- ¼ cup packed dark brown sugar
- 1 ¼ tsp ground mustard
- 1 tsp ground cloves
- 1 tsp kosher salt
Directions:
- Preheat the oven to 350 F.
- Combine the bacon and onion in a medium Dutch oven. Slowly cook over medium heat until the onion is tender and the bacon is cooked, 8 to 10 minutes.
- Meanwhile, in a medium bowl, whisk together the ketchup, molasses, sugar, ground mustard, ground cloves, and 1 cup water to combine. Add the cooked beans and pour the mixture into the pot with the bacon and onion. Stir, cover and bake for 1 hour, stirring every 20 minutes.
- Add the salt and stir. Uncover and let sit for 15 to 20 minutes before serving.