By In The Kitchen With Stefano Faita


1 pound dried navy beans
1 cup diced double smoked bacon
1 large onion, chopped
1 stalk celery, diced
1 to 2 garlic cloves, chopped
1/3 cup ketchup
1/3 cup brown sugar
1/3 cup molasses
2 tbsp. Dijon mustard
Salt and freshly ground pepper, to taste
8 cups water


Add beans to a large bowl or container. Cover with water and soak overnight in the fridge.

Preheat oven to 300 degrees F.

Rinse and drain beans. Discard soaking liquid.

In a large Dutch oven, add bacon over medium low heat. Cook, stirring occasionally, until golden, about 5 minutes. Add onions, celery and garlic and cook for another 3 to 5 minutes.

Add beans, ketchup, brown sugar, molasses, Dijon mustard, water and salt and pepper.

Bring to a boil, stirring occasionally. Cover. Transfer to oven and bake until the beans are tender, stirring occasionally and adding more water if beans look dry, about 8 to 9 hours. If desired instead of cooking beans in oven, transfer to slow cooker and cook on low setting until tender, about 8 to 9 hours.

Yield: 6 to 8 servings.

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