Ingredients
1 lb bag of dried navy beans
3.5 cups of beef stock
1.5 cups of bean juice
6 tbsp of worcestershire sauce
3/4 cup of molasses
2 tbsp of dijon mustard
3/4 tsp of cloves
2/3 cup of brown sugar
4 tbsp of maple syrup
1.5 cups of b.b.q. sauce
4-5 tbsp of garlic infused grapeseed oil
3 large yellow onions - diced
4 cloves of minced garlic
2 tsp of dried thyme
2 tsp salt
2 tsp pepper
4 stalks of celery broken in half
2 cups of chopped peameal bacon
Preparation
Place beans in a large pot and cover with water. Make sure there is 3 inches of water covering beans as they expand. Soak overnight. Drain beans reserving 2 cups of bean juice. Preheat oven to 325 degrees. In a large mixing bowl combine beef stock, bean juice, worcestershire sauce, molasses, dijon mustard, cloves, brown sugar, maple syrup and b.b.q sauce. Whisk together and set aside. In a large sauce pan heat oil over medium heat. Add onions and saute for 2-3 minutes. Add garlic to onions and continue to saute for 3-5 minutes or until softened. Add thyme, salt and pepper. To a large bean crock or dutch oven add beans with onion and garlic mixture. Add 2/3 to 3/4 of sauce (saving a reserve to add during baking), raw peameal bacon and celery stalks. Place in oven just below middle rack. Bake 3-4 hours. Check beans every 30-45 mins. and add reserve sauce as required. Do not let beans dry out. Discard celery before serving.
