Ingredients:

  • 3 x 15 oz cans Navy or Great Northern Beans, rinsed and thoroughly drained
  • 4 oz Smoked streaky bacon or pancetta, cut into small lardons
  • 1 large Yellow Onion, finely chopped
  • 3 cloves Garlic, minced
  • 2 Tbsp Tomato Paste (concentrate)
  • 1 cup Chicken or Vegetable Stock (low sodium)
  • 2 Tbsp Dark Molasses (Black Treacle)
  • 1/4 cup Dark Brown Sugar, packed
  • 1 Tbsp Apple Cider Vinegar
  • 1 Tbsp Dijon Mustard
  • 1 Tbsp Worcestershire Sauce (optional for vegetarian)
  • 1 tsp Smoked Paprika
  • Salt and Freshly Ground Black Pepper, to taste

Instructions:

  1. Preheat the oven to 325°F (160°C). Rinse and thoroughly drain the canned beans. Place the Dutch oven over medium heat. Add the chopped bacon/pancetta and cook slowly, stirring occasionally, until the fat is fully rendered and the bacon is crisp (about 7-8 minutes).
  2. Using a slotted spoon, remove the crisp bacon bits and set aside. Leave about 1 tablespoon (15ml) of rendered fat in the pot. Add the chopped onion and reduce heat to medium-low, cooking until soft and translucent (about 5 minutes). Stir in the minced garlic and tomato paste, cooking for 1 minute until the tomato paste darkens slightly.
  3. Stir in the stock, molasses, brown sugar, cider vinegar, Dijon mustard, Worcestershire sauce, smoked paprika, salt, and pepper. Bring the mixture to a gentle simmer, stirring until the sugar is dissolved.
  4. Add the thoroughly drained beans and the reserved crispy bacon bits to the pot. Stir gently to coat everything in the sauce. Place the lid on the Dutch oven and transfer to the preheated oven. Bake for 20 minutes.
  5. Remove the lid and continue baking for another 15–25 minutes until the sauce thickens and develops a deep, glossy glaze. Remove from the oven and let the beans rest for 10 minutes before serving. Taste and adjust salt or vinegar if needed.