This recipe is from Season 4 of 5 Ingredient Fix


  • 1 pound dried navy beans, soaked overnight in a large bowl of water

  • 1 cup packed dark brown sugar

  • 1/2 cup stone-ground or spicy Dijon mustard

  • 1 1/4 cups water

  • 2/3 cup bourbon

  • 4 ounces slab bacon, rind removed and diced

  • Kosher salt and freshly cracked black pepper


  • 1.

    If the beans get too dry, add water, 1/4 cup at a time. If the beans are too wet and runny, remove the lid and cook, stirring often, until desired consistency is reached.

  • 2.

    Drain the beans and set aside. In a bowl, whisk together the brown sugar, mustard, water, and bourbon until the sugar is dissolved. Set aside.

  • 3.

    Cook the bacon until crisp in a large Dutch oven over medium heat. Remove the bacon and all but a couple of tablespoons of the bacon grease. Add the drained beans to the pot and stir in the bourbon sauce mixture.

  • 4.

    Bring the beans to a boil, then reduce the heat to low to maintain a gentle simmer. Cover and cook the beans, stirring every 20 minutes, until the beans are soft and the sauce is very thick, about 4 hours.

  • 5.

    Once the beans are cooked, season them with salt and pepper, to taste. Stir in the cooked bacon and cook, covered, an additional 15 to 20 minutes.

  • 6.

    Transfer the beans to a serving bowl and serve warm.

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