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Yields:
8 serving(s)
Prep Time:
20 mins
Total Time:
4 hrs 30 mins
Ingredients
- 4
slices bacon, cut into 1-inch pieces
- 1
large yellow onion, chopped
Kosher salt and freshly ground black pepper
- 1/3 c.
molasses
- 2 Tbsp.
whole-grain mustard
- 1 lb.
dried navy beans, soaked overnight
- 1
(12-ounce) bottle root beer
- 2 tsp.
apple cider vinegar
Directions
- Step 1Preheat oven to 300°F. Cook bacon in a large Dutch oven over medium heat, stirring occasionally, until mostly crisp, 5 to 7 minutes. Add onion and season with salt and pepper. Cook, stirring occasionally, until onion begins to soften, 4 to 6 minutes. Stir in molasses and mustard.
- Step 2Drain soaked beans and add to the pot, stirring to coat. Add root beer and bring to a simmer, stirring occasionally. Add 4 cups water and season with salt and pepper. Return to a simmer, stirring occasionally. Cover and transfer to the oven. Bake until liquid is reduced by half, about 2 1/2 hours. Uncover and continue to bake until the cooking liquid is reduced and a light crust has formed on the top, 1 1/2 to 2 hours. Stir in vinegar. Let cool slightly before serving.
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