Ingredients
- 1 (16 ounce) package dried navy beans
- water as needed
- 2 cups chopped sweet onion
- ¼ cup firmly packed brown sugar
- ¼ cup molasses
- 2 tablespoons cider vinegar
- 2 teaspoons dry mustard
- 1 clove garlic, minced
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground black pepper
What Makes This Recipe Unique
Helpful Kitchen Tips
- Stir occasionally to prevent the beans from sticking to the bottom of the pan.
- Taste and adjust seasoning near the end to balance sweetness and tanginess.
Step 1
Soak the navy beans in a large bowl, covering them with plenty of cool water. Let them sit for at least 8 hours or overnight. Once soaked, drain the beans and transfer them to a pot with 5 cups of fresh water. Bring it to a boil, then lower the heat and let the beans simmer gently until they're tender, which should take about an hour.
Step 2
While the beans are cooking, preheat your oven to 250°F (120°C). In a 2-quart casserole dish with a lid, mix the cooked beans with chopped onion, brown sugar, molasses, vinegar, mustard, garlic, nutmeg, cinnamon, and a good pinch of pepper. Give everything a good stir to combine.
Step 3
Cover the dish and bake it in the oven for 5 to 7 hours. Halfway through, give it a stir and add a splash of water if it seems too dry. Once the time is up, take off the lid and let it bake for another hour or so, until the sauce has thickened to your liking. Enjoy!
