We have done this recipe without soaking the beans but it takes about 4 hours to cook and about 1 gallon of liquid to start. So we actually cut it to 1 1/2 hours with 2 quarts of liquid made with beans that have been soaked in briny water overnight.


  • 1 pound bacon, diced

  • 2 cups onions, diced
  • 1 tablespoon garlic, minced
  • 1 pound dried navy beans, brined and soaked overnight and well rinsed and drained
  • 1/2 cup Steen's 100 percent Pure cane syrup
  • 1/2 cup brown sugar
  • 2 1/2 cups blackberry ketchup or 1 1/2 cup plain ketchup
  • 1/4 cup yellow mustard
  • salt, pepper, coriander to taste
  • 2 quarts chicken stock (may be made with half water)
  • 2 bay leaves


In large pot, over medium heat, render bacon until crisp, 4-6 minutes.  Add onions and continue to saute for 3-4 minutes. Stir in beans, garlic and cook for 1 minute.  Add seasoning, cane syrup, brown sugar, ketchup, and mustard. Stir in chicken stock and bring to boil. Reduce to a simmer for about 1 1/2 hours or until beans are tender and flavors are developed. Or until tender, stirring occasionally. (add water if needed)


  • 3 tablespoons salt

  • 1 gallon water
  • 1 pound dried white navy beans, picked over and clean


Place salt and cold water into pot or large bowl. Add cleaned and picked over beans and soak, at room temperature for at least 8 hours or in refrigerator over night. Drain and rinse well.


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