- 1 pound thick sliced bacon
- 2 pounds (4 cups) white navy beans
- 1/2 cup tomato paste
- 1/2 cup dark brown sugar
- 1/2 cup dark molasses
- 2 cloves garlic, minced
- 2 medium onions, chopped
- 1 serrano chile, minced
- 1 green pepper, chopped
- 1 tablespoon dry mustard, or more, to taste
- 1 bay leaf
- 2 cups chicken stock
- 1 tablespoon apple cider vinegar, plus more if needed
Soak beans in cold clean water over night. Drain them before using.
In a heavy bottomed pot over medium high heat, cook bacon until crispy, 10-12 minutes. Remove to a plate and drain all but 2 tablespoons of the fat. In the hot bacon fat add the onion, garlic, chile and pepper. Saute for 4-5 minutes or until just softened. Add the tomato paste, molasses, brown sugar, mustard powder, reserved bacon, soaked beans, chicken stock, and bay leaf.
You should have just enough liquid to cover the beans, if you need more add a little water.
Bring mixture to a boil then reduce to a simmer. Cover with a lid and simmer for 4-5 hours. Stirring every half hour or so.
Add the apple cider vinegar and about 1 tablespoon of salt. Taste!! Re season with more vinegar, salt and mustard powder. This is going to really depend on your taste buds because everyone likes their beans a little different.