1 1/2 pounds dried navy beans, rinsed and soaked overnight in water to cover
1 pound smoked bacon, coarsely chopped
2 large onions, coarsely chopped
1/2 cup maple syrup
1/2 cup molasses
1 tablespoon ground pepper
3 tablespoons Dijon mustard
1 cup ketchup
2 tablespoons tomato paste
3 tablespoons brown sugar
1 tablespoon Tabasco
1 cup orange juice, divided
1 cup pineapple juice, divided
1 cup black coffee, divided
2 cups chicken stock, divided
Rinse soaked beans and place in large pan with enough fresh water to cover. Cook,
covered, over medium heat for one hour or until tender. While beans cook continue
with the next two steps. When beans are done, drain and discard cooking liquid.
Sauté bacon in a skillet until lightly browned, remove and set aside, then lightly
sauté the chopped onions in the remaining bacon fat until translucent. Remove onions
and set aside.
In a saucepan, combine maple syrup, molasses, pepper, mustard, ketchup, tomato
paste, brown sugar, Tabasco, 1/2 cup of the orange juice, 1/2 cup of the pineapple
juice, 1/2 cup of the coffee and 1 cup of the stock. Cook over medium heat for 1
hour, stirring occasionally.
Heat oven to 300 degrees F.
Combine remaining juices, coffee and stock; set aside.
Combine beans, sauce, onions and bacon in an ovenproof baking dish or bean pot.
Cover tightly with foil or lid and bake 6 to 8 hours, checking from time to time
and stirring in some of the additional liquid mixture as needed. Taste for seasoning
near the end of the cooking time and add salt if needed. If the mixture has not
cooked down enough, remove lid or foil about 1 hour before end of cooking time.
(The bacon will have seasoned the beans with salt to some extent.)
Makes 8 to 10 servings.
Source: Chez Goo Goo Restaurant, Brooklyn, New York