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1 Pound Navy Beans, soaked overnight in 3 times water

1 Tablespoon Kosher Salt

5 Ounces Slab Maple Bacon, cut into 1 inch pieces (can use uncured pork belly, plain bacon or salt pork)

1 Cup Onion, chopped

2 Cloves Garlic, minced

2 Cups Ketchup

1/3 Cup Worcestershire Sauce

¼ Cup Molasses

1 Cup Brown Sugar

1 Cup Maple Syrup

2 Teaspoons Kosher Salt

1 Teaspoon Pepper


Drain the soaked beans and place in a large pot. Add enough water to cover by 3 inches. Bring to a boil and simmer for about 1 hour, until the beans are very tender (while the beans are cooking, be sure to skim any foam off the top of the cooking liquid. Drain the beans, but reserve 4 cups of the cooking liquid.

Place the bacon in 6 quart oven proof pot with a lid. Cook the bacon over medium/low heat for 15 minutes to render the fat. Add the onion and garlic, stir and cook for 5 minutes. Add the remaining ingredients. Bring to a simmer. Add the beans and 2 cups of the reserve cooking liquid. Bring to a simmer. Place in a 300° oven for 4 hours, until the beans are again, very tender. Every hour or so during cooking, stir the beans. After 2 hours, add the remaining cooking liquid if the beans are getting dry.

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