# Ingredients List:
→ Beans
01 - 2½ cups dried navy beans (or 3 cans, 14 oz each, drained and rinsed)
→ Sauce
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - ¼ cup molasses or dark treacle
06 - 3 tablespoons brown sugar
07 - 2 tablespoons tomato paste
08 - 1 tablespoon Dijon mustard
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon smoked paprika
11 - ½ teaspoon ground black pepper
12 - 1 teaspoon salt
13 - 1 cup water
14 - 2 tablespoons olive oil
# Directions:
01 - If using dried beans, soak overnight in cold water, then drain. Place in a large pot, cover with fresh water, bring to boil, and simmer for 1 hour until tender but intact. Drain and set aside.
02 - Set oven to 325°F.
03 - Heat olive oil in an ovenproof pot over medium heat. Add chopped onion and sauté for 5 minutes until soft. Add garlic and cook for 1 minute.
04 - Incorporate tomato paste, smoked paprika, and black pepper; cook for 1 minute.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir until fully combined.
06 - Gently fold in the cooked beans, ensuring they are thoroughly coated with sauce. Bring to a gentle simmer.
07 - Cover the pot and transfer to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until sauce thickens and beans are tender.
08 - Adjust seasoning to taste and serve hot.
