Savory beans with bacon (Print Version)
# Ingredients:
→ Legumes
01 -
1 liter of dried white beans (Navy beans)
→ Liquids
02 -
About 1.75 liters of cold water (for cooking)
03 -
Soaking water
→ Veggies
04 -
3 Italian tomatoes, diced
05 -
3 onions, thinly sliced
→ Meat
06 -
5 bacon slices, chopped into small pieces
07 -
250 g salted pork belly, trimmed of rind and cut into chunks
→ Seasonings and Condiments
08 -
125 ml molasses
09 -
250 ml ketchup
10 -
30 ml balsamic vinegar
11 -
60 ml brown sugar
12 -
5 ml dry mustard
13 -
5 ml salt
14 -
Add pepper (to your taste)
# Instructions:
01 -
Fill a big bowl with lukewarm water and drop the beans in. Leave them to soak overnight at room temp, adding more water if needed so they stay covered. Drain and rinse well when you're ready to use them.
02 -
Set one of your oven racks to the middle and heat it to 250 °F (120 °C).
03 -
Mix everything—beans, onions, tomatoes, bacon, salted pork, ketchup, molasses, sugar, balsamic vinegar, mustard, salt, and pepper—in a 4.5-liter oven-safe pot or Dutch oven.
04 -
Pour enough cold water into the pot to cover the beans by about 2 inches. Bring it to a boil over medium heat.
05 -
Take the pot off the stove, cover it, and let it bake in the oven for about 7 hours. Stir it every hour, adding extra water if it looks dry. By the end, the beans should be soft and fully cooked.
# Notes:
01 -
You can make the beans one day ahead and warm them up when you're ready to serve.