Ingredients
- One package of dried navy beans (16 ounces)
- Adequate amount of water
- Two cups of sweet onion, finely chopped
- A quarter cup of firmly packed brown sugar
- A quarter cup of molasses
- Two tablespoons of cider vinegar
- Two teaspoons of dry mustard
- Minced clove of garlic
- A quarter teaspoon of ground nutmeg
- A quarter teaspoon of ground cinnamon
- A quarter teaspoon of ground black pepper
Step 1
Prepare the navy beans by soaking them in a large container filled with cool water, ensuring they are fully submerged. Allow them to soak for at least 8 hours or overnight for optimal results.
Step 2
After soaking, drain the navy beans and transfer them to a pot along with 5 cups of water.
Step 3
Bring the water to a boil, then lower the heat to a gentle simmer. Let the beans cook until they are soft and tender, which usually takes about an hour.
Step 4
Meanwhile, preheat your oven to a low temperature of 250 degrees F (120 degrees C) to create the perfect cooking environment for the dish.
Step 5
In a 2-quart casserole dish with a secure lid, combine the cooked navy beans with diced onion, rich brown sugar, flavorful molasses, tangy vinegar, zesty mustard, minced garlic, aromatic nutmeg, and warming cinnamon. Season the mixture with a pinch of pepper for an added kick of flavor.
Step 6
Cover the casserole dish with the lid and place it in the preheated oven for a slow and steady cook lasting 5 to 7 hours. Remember to stir the beans halfway through the cooking process and add water if needed to prevent the mixture from drying out.
Step 7
Towards the end of the cooking time, remove the lid to allow the flavors to intensify and the mixture to thicken to your desired consistency. Continue baking for an additional hour until the dish reaches the perfect thickness.
Extra Tips & Suggestions
- 1. Begin by organizing your veggies in a neat and visually appealing manner, creating a rainbow of colors that will not only make your dish look beautiful but also provide a variety of nutrients.
- 2. Store delicate vegetables like tomatoes and zucchini separately from root vegetables like carrots and sweet potatoes to prevent them from getting squished or bruised.
