Ingredients:

  • 1 pound Dried Mixed Beans (e.g., Navy, Pinto, Kidney, Cannellini)
  • 4 slices (or 4 oz) Bacon or Salt Pork, diced
  • 1 large Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 4 cups Chicken Stock (or Vegetable Stock)
  • 2 Tbsp Tomato Paste
  • 1/2 cup Blackstrap Molasses
  • 1/4 cup Light Brown Sugar (packed)
  • 2 Tbsp Apple Cider Vinegar
  • 1 Tbsp Yellow Mustard
  • 1 Tbsp Worcestershire Sauce
  • 1 tsp Liquid Smoke (optional)
  • 1 Tbsp Smoked Paprika
  • 2 large Bay Leaves
  • 1 tsp Kosher Salt (or to taste)
  • 1/2 tsp Freshly Ground Black Pepper

Instructions:

  1. Inspect and Soak: Sort through the dried beans, discarding any stones or broken bits. Place beans in a large bowl and cover generously with cold water. Soak for a minimum of 8 hours, or ideally overnight.
  2. Rinse Thoroughly: Drain the soaking water completely and rinse the beans under cold running water for several minutes.
  3. Render the Pork: Heat a large skillet over medium heat. Add the diced bacon or salt pork. Cook until the fat is fully rendered and the bacon is crispy. Remove the bacon bits with a slotted spoon and set aside. Leave 2 tablespoons of rendered fat in the skillet.
  4. Sauté Aromatics: Add the diced onion to the hot fat and sauté for 5–7 minutes until translucent and soft. Add the minced garlic and smoked paprika and cook for 1 minute until fragrant.
  5. Develop the Sauce: Stir in the tomato paste, cooking for 1 minute to caramelize it slightly. Deglaze the pan with a splash of the chicken stock, scraping up any delicious brown bits from the bottom.
  6. Combine Ingredients: Transfer the rinsed beans, the sautéed onion/garlic mixture, the reserved bacon pieces, and the bay leaves into the slow cooker pot.
  7. Add Wet Ingredients: Whisk together the remaining chicken stock, molasses, brown sugar, vinegar, mustard, Worcestershire sauce, and liquid smoke in a separate bowl. Pour the sauce mixture over the beans in the slow cooker. The liquid should cover the beans by at least an inch.
  8. Cook: Cover and cook on LOW for 8 hours or HIGH for 4 hours. Do not lift the lid during the first 3 hours!
  9. Check Tenderness: After the recommended cooking time, check the beans for tenderness. If they are still firm, continue cooking for another hour.
  10. Season and Thicken: Remove the bay leaves. Taste the liquid and add salt and pepper to your preference. If the sauce is too thin, remove the lid for the final 30–60 minutes of cooking, allowing the sauce to thicken to a sticky consistency.