# What You'll Need:
→ Beans
01 - 2½ cups dried navy beans or 3 (14 oz) cans navy beans, 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
# How to Make It:
01 - Soak dried navy beans overnight in cold water, then drain. Place in a large pot, cover with fresh water, bring to a boil, then simmer for 1 hour until tender but intact. Drain and set aside.
02 - Set oven temperature to 325°F (160°C).
03 - Heat olive oil in a large ovenproof pot over medium heat. Add chopped onion and cook until soft, about 5 minutes. Add garlic and cook for 1 minute more.
04 - Incorporate tomato paste, smoked paprika, and black pepper; cook for 1 minute to develop flavors.
05 - Add crushed tomatoes, molasses, brown sugar, Dijon mustard, apple cider vinegar, salt, and water. Stir thoroughly to combine.
06 - Fold the cooked or canned beans into the sauce, ensuring they are fully coated. Bring to a gentle simmer.
07 - Cover the pot and transfer it to the preheated oven. Bake for 1½ to 2 hours, stirring occasionally, until the sauce thickens and beans are tender.
08 - Taste and modify seasoning if needed. Serve immediately while hot.
