# What You'll Need:
→ Beans
01 - 1 lb 2 oz dried navy beans (or 3 x 14 oz cans, drained and rinsed)
→ Sauce Base
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 14 oz canned crushed tomatoes
05 - 1/4 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 - 1/2 tsp ground black pepper
12 - 1 tsp salt
13 - 1 cup water
14 - 2 tbsp olive oil
# How To Make It:
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.
02 - Preheat oven to 325°F.
03 - In a large ovenproof pot or Dutch oven, heat the olive oil over medium heat. Add onion and sauté 5 minutes until soft. Add garlic and cook 1 more minute.
04 - Stir in tomato paste, smoked paprika, and black pepper; cook for 1 minute to bloom the spices.
05 - Add crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water. Mix well until sugar dissolves and sauce is uniform.
06 - Stir in the beans, ensuring they are well coated in sauce. Bring to a gentle simmer.
07 - Cover the pot and transfer to the oven. Bake for 1½–2 hours, stirring occasionally, until sauce is thick and beans are tender.
08 - Taste and adjust seasoning as needed. Serve hot.
