Ingredients 1 pound Dried navy beans or great Northern beans 4 ounces salt pork or thick-cut bacon 1 large onion, Cut into 1/4 inch dice 1 clove garlic, minced 3 cups tomato juice 1/4 cup tomato paste 3 tablespoons unsulfured molasses 3/4 cup dark brown sugar, packed 1/4 cup cider vinegar 2 tablespoons Worcestershire sauce 2 tablespoons Prepared yellow or Dijon mustard 3/4 teaspoon Ground turmeric 10 dashes Hot sauce, such as Tabasco Coarse salt and freshly ground pepper
Instructions 1. Put beans in a large bowl; cover with cold water by 2 inches. Loosely cover beans with plastic wrap, and let soak at room temperature 7 to 10 hours. 2. Drain beans; transfer to a large saucepan. Cover with cold water by 2 inches. Bring to a boil. Reduce heat to medium-low; simmer, covered, until beans are very tender, about 1 hour. Drain beans, reserving cooking liquid; set beans and liquid aside. 3. If using salt pork, trim meat from the rind, and cut meat into 1/4 inch dice. Score rind with a knife. If using bacon, cut into 1/4-inch dice. Transfer salt pork or bacon to a large Dutch oven or stockpot. 4. Cook over medium heat, stirring occasionally, until fat is rendered and meat is browned and cooked through, 8 to 10 minutes. Transfer meat to a large bowl using a slotted spoon, leaving rind and fat in the Dutch oven. Add onion and garlic to the Dutch oven. Cook, stirring occasionally, until onion is translucent, 4 to 5 minutes. 5. Stir in tomato juice, tomato paste, molasses, sugar, vinegar ,Worcestershire sauce, mustard, turmeric, hot sauce, 1 teaspoon salt, the beans, and 4 cups of reserved liquid(see note). Bring to a boil. Reduce heat. Cover, and cook at a bare simmer, stirring occasionally, until slightly thickened, about 2 hours and 45 minutes. 6. Season with salt and pepper. If not serving immediately, let cool completely, and refrigerate in an airtight container, up to 2 days. Reheat beans over medium-low heat before serving.
Description
These beans are made on top of the stove instead of the lengthy baking process. Everyone just loves them, even people like me who really don't like beans.
Notes This looks more involved than it is because of the number of ingredients. I use only 2 cups of the reserved liquid and think that is perfect. I save the balance just in case. Also, no where in the recipe does it tell what to do with the salt pork or bacon that it directs you to put into a large bowl. I just add it at the end. I found that the beans do not heat well in the microwave. I have made them with the "quick" soak method and the method used here and find that the long soak is much better. The beans are much more tender.
Source Martha Stewart's Living
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