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Categories:
navy beans bacon onion water maple syrup bourbon Dijon mustard Worcestershire sauce freshly ground black pepper cider vinegar salt
Viewed: 40 - Published at: 4 years agoIngredients
- 1 pound dried navy beans (about 2 1/2 cups)
- 3 applewood-smoked bacon slices
- 1 cup finely chopped onion
- 5 cups water, divided
- 1/2 cup maple syrup, divided
- 1/4 cup plus 2 tablespoons bourbon, divided
- 1/4 cup Dijon mustard
- 1 1/2 teaspoons Worcestershire sauce
- 1/4 teaspoon freshly ground black pepper
- 1 tablespoon cider vinegar
- 1 teaspoon salt
Method
- Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with a paper towel.
- Preheat oven to 350°.
- Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 tablespoons drippings in pan; crumble bacon. Add onion to drippings in pan; cook for 5 minutes or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350° for 2 hours.
- Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 tablespoons bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.
