📝 About This Recipe
This elevated take on a rustic classic transforms the humble navy bean into a silk-textured masterpiece, infused with the smoky depth of slab bacon and tender aromatics. Drawing inspiration from both American farmhouse traditions and French slow-cooking techniques, this dish is a celebration of patience and high-quality pantry staples. The result is a rich, savory comfort food where the beans remain creamy yet intact, bathed in a glossy, umami-rich sauce that only time can create.
🥗 Ingredients
The Legumes
- 1 pound Dry Navy Beans (rinsed and picked over for stones)
The Pork
- 8 ounces Thick-cut Slab Bacon (cut into 1/2-inch lardons)
- 1 pound Pork Shoulder (Boston Butt) (cut into 1-inch cubes)
- 1 piece Smoked Ham Hock (high quality, for depth of flavor)
Aromatics & Base
- 1 large Yellow Onion (finely diced)
- 2 medium Carrots (peeled and diced small)
- 2 pieces Celery Stalks (finely diced)
- 4 pieces Garlic Cloves (minced)
- 2 tablespoons Tomato Paste (double concentrated if possible)
The Braising Liquid
- 6 cups Chicken Stock (low sodium)
- 1/4 cup Blackstrap Molasses (for color and earthy sweetness)
- 1 tablespoon Dijon Mustard (adds a necessary acidic bite)
- 1 tablespoon Apple Cider Vinegar (to balance the richness)
- 2 pieces Bay Leaves (fresh or dried)
- 3 sprigs Fresh Thyme (tied with kitchen twine)
- to taste Kosher Salt and Black Pepper (be cautious with salt due to the bacon and hock)
👨🍳 Instructions
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1
Place the dry navy beans in a large bowl and cover with at least 3 inches of cold water. Soak for at least 8 hours or overnight. Drain and rinse before cooking.
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2
Preheat your oven to 300°F (150°C). This low-and-slow temperature ensures the pork becomes fork-tender without the beans disintegrating.
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3
In a large Dutch oven over medium heat, add the bacon lardons. Cook until the fat has rendered and the bacon is golden brown and crispy, about 8-10 minutes. Use a slotted spoon to remove the bacon to a plate, leaving the fat in the pot.
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4
Increase the heat to medium-high. Season the pork shoulder cubes lightly with salt and pepper. Sear them in the bacon fat until browned on all sides. Work in batches if necessary to avoid crowding. Remove and set aside with the bacon.
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5
Lower the heat to medium. Add the onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables are softened and the onions are translucent.
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6
Stir in the minced garlic and tomato paste. Cook for 2 minutes, stirring constantly, until the paste turns a deep brick red and smells toasted.
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7
Deglaze the pot with a splash of the chicken stock, scraping up all the brown bits (fond) from the bottom with a wooden spoon.
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8
Add the soaked beans, the seared pork shoulder, the crispy bacon, and the whole ham hock into the pot.
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9
In a separate jug, whisk together the remaining chicken stock, molasses, Dijon mustard, and apple cider vinegar. Pour this over the bean mixture.
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10
Tuck the bay leaves and the bundle of fresh thyme into the liquid. Bring the mixture to a gentle simmer on the stovetop.
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11
Cover the Dutch oven with a tight-fitting lid and transfer it to the preheated oven. Bake for 2.5 to 3 hours.
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12
Check the beans after 2 hours; they should be tender but not mushy. If the liquid is too thin, remove the lid for the final 30-45 minutes of cooking to allow the sauce to thicken into a syrupy glaze.
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13
Once finished, remove the ham hock. Shred any meat from the hock and stir it back into the beans, discarding the bone and excess fat. Remove the bay leaves and thyme sprigs.
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14
Taste and adjust seasoning with salt and a generous crack of black pepper. Let the dish rest for 10 minutes before serving to allow the flavors to settle.
💡 Chef's Tips
Always soak your beans overnight; it ensures even cooking and better digestion. Don't salt the beans at the very beginning, as salt can sometimes toughen the skins; wait until the end of the cooking process to finalize the seasoning. If you can't find navy beans, Great Northern beans are an excellent substitute with a similar creamy texture. For an extra-rich sauce, mash a half-cup of the cooked beans against the side of the pot and stir them back in to act as a natural thickener. This dish actually tastes better the next day, so consider making it 24 hours in advance and reheating gently on the stove.
🍽️ Serving Suggestions
Serve in deep bowls with a thick slice of buttered, toasted sourdough bread to soak up the sauce. Pair with a crisp, acidic coleslaw or a simple green salad with a lemon vinaigrette to cut through the richness. Top with a gremolata of parsley, lemon zest, and garlic for a bright, fresh finish. A cold, dry hard cider or a medium-bodied amber ale complements the smoky molasses flavors perfectly. For a Southern-style feast, serve alongside freshly baked jalapeño cornbread.