# Components:
→ Beans
01 - 1 lb dried navy beans (about 2½ cups) or 3 cans (14 oz each) navy beans, drained and rinsed
→ Sauce
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 1 can (14 oz) crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tbsp brown sugar
07 - 2 tbsp tomato paste
08 - 1 tbsp Dijon mustard
09 - 1 tbsp apple cider vinegar
10 - 1 tsp smoked paprika
11 - ½ tsp ground black pepper
12 - 1 tsp salt
13 - 1 cup water
14 - 2 tbsp 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. Add garlic and cook 1 more minute until fragrant.
04 - Stir in tomato paste, smoked paprika, and black pepper; cook for 1 minute to develop flavors.
05 - Add crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water. Mix well until fully combined.
06 - Stir in the beans, ensuring they are well coated in sauce. Bring to a gentle simmer.
07 - Cover the pot and transfer to oven. Bake for 1½–2 hours, stirring occasionally, until sauce is thickened and beans are tender.
08 - Taste and adjust seasoning as needed. Serve hot with crusty bread, grilled sausages, or as part of a full breakfast.
