# What You Need:
→ Beans
01 - 1.1 pounds dried navy beans (about 2½ cups), or 3 cans (14 oz each) navy beans, drained and rinsed
→ Sauce Base
02 - 1 medium onion, finely chopped
03 - 2 cloves garlic, minced
04 - 2 tablespoons olive oil
→ Sauce Ingredients
05 - 14 oz canned crushed tomatoes
06 - ¼ cup molasses or dark treacle
07 - 3 tablespoons brown sugar
08 - 2 tablespoons tomato paste
09 - 1 tablespoon Dijon mustard
10 - 1 tablespoon apple cider vinegar
11 - 1 teaspoon smoked paprika
12 - ½ teaspoon ground black pepper
13 - 1 teaspoon salt
14 - 1 cup water
# How-To Steps:
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 develop flavors.
05 - Add crushed tomatoes, molasses, brown sugar, mustard, vinegar, salt, and water. Mix well until sugar dissolves.
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.
