# Ingredient List:
→ Beans
01 - 2½ cups dried navy beans (about 17.5 oz or 3 x 14 oz cans, drained and rinsed)
→ Sauce Base
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tablespoons brown sugar
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
→ Seasonings
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt
→ Liquids and Fat
13 - 1 cup water
14 - 2 tablespoons olive oil
# Steps:
01 - If using dried beans, soak overnight in plenty of cold water, then drain. Place in a large pot, cover with fresh water, bring to a boil, and simmer for 1 hour or until tender but not falling apart. Drain and set aside. For canned beans, simply drain and rinse thoroughly.
02 - Preheat oven to 325°F.
03 - In a large ovenproof pot or Dutch oven, heat olive oil over medium heat. Add onion and sauté 5 minutes until soft and translucent. Add garlic and cook 1 more minute until fragrant.
04 - Stir in tomato paste, smoked paprika, and black pepper. Cook for 1 minute to bloom the spices and caramelize the tomato paste slightly.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Mix thoroughly until all ingredients are well incorporated and sugar begins to dissolve.
06 - Stir in the prepared beans, ensuring they are completely coated in the sauce mixture. Bring to a gentle simmer over medium heat.
07 - Cover the pot with a tight-fitting lid and transfer to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until sauce has thickened and beans are completely tender.
08 - Remove from oven and taste. Adjust salt, pepper, or sweetener as needed. Serve hot as a side dish or part of a hearty breakfast.
