Serves 8
1-1/2 lb. white navy or great northern beans
8 c. water
1 c. of diced smoked bacon (preferably double smoked)
1 large onion, diced
4 tbsp. tomato paste
3 tbsp. molasses
2 tsp. hot dry mustard
1 c. ketchup
1/2 c. bourbon
1 c. brown sugar
salt to taste
pepper to taste
1. Bring the beans and water to a boil. Turn off the heat, cover and let sit for 60 minutes. Drain.
2. Add enough water to cover the beans by about 4 in. Bring back to a boil. Reduce the heat to a simmer and cook for about 30 to 40 minutes or until the beans are almost cooked. Drain, reserving 3 to 4 c. of the cooking liquid.
3. In a large stovetop and ovenproof Dutch oven, cook the bacon until crispy.
4. Add the onion and cook until soft.
5. Stir in the tomato paste, molasses, mustard, ketchup, bourbon and brown sugar.
6. Add the beans and 3 c. of the reserved cooking liquid.
7. Place in a 300F oven for 2-1/2 to 3 hours, stirring occasionally. (If mixture becomes too dry, add more of the reserved liquid.)
8. Add salt and pepper to taste.
9. Serve.
Note if you are making the beans a day ahead, only cook for 2 hours for the initial cooking. The day you want to serve them, add a bit of the reserved liquid and bake for about another 60 to 90 minutes, watching that they don’t dry out.
