Baked Beans

Instructions

1. Prepare the beans
   Drain and rinse the soaked navy beans thoroughly. Place them in a large pot and cover with fresh water. Bring to a boil for 10 minutes, then drain and set aside. This parboiling step helps remove some of the compounds that cause digestive issues.
2. Cook the bacon
   In a large Dutch oven or oven-safe pot with a lid, cook the diced bacon over medium heat until it begins to crisp and has released its fat, about 5-7 minutes. Remove half of the bacon with a slotted spoon and reserve for later.
3. Sauté the aromatics
   Add the diced onion to the pot with the remaining bacon and sauté until translucent, about 4-5 minutes. Add the garlic powder and smoked paprika and cook for another 30 seconds until fragrant.
4. Combine ingredients
   Add the parboiled beans to the pot along with the molasses, brown sugar, maple syrup, dijon mustard, apple cider vinegar, bay leaf, salt, and pepper. Pour in the broth and stir well to combine all ingredients.
5. Slow bake
   Preheat your oven to 300°F (150°C). Cover the Dutch oven with its lid and place in the preheated oven. Bake for 4-5 hours, stirring occasionally and adding more liquid if needed. The beans should remain mostly submerged during cooking.
6. Finish uncovered
   After 4-5 hours, remove the lid and increase the oven temperature to 350°F (175°C). Stir in the reserved bacon and continue baking uncovered for another 45-60 minutes until the sauce has thickened to your desired consistency.
7. Rest and serve
   Remove from the oven, discard the bay leaf, and let the beans rest for 15 minutes before serving. This allows the flavors to meld and the sauce to thicken slightly more. Adjust seasoning if necessary.