Ingredients:

  • 1 cup (200g) dried navy beans
  • 1 cup (200g) dried kidney beans
  • 1 cup (200g) dried yellow eye beans
  • 4 cups (950ml) water (for soaking and cooking)
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) molasses
  • 1/4 cup (50g) brown sugar
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1 teaspoon smoked paprika
  • Salt and pepper, to taste
  • Optional: 1 small onion, diced

Instructions:

  1. Rinse the dried beans under cold water. Soak the navy, kidney, and yellow eye beans in a large pot with enough water to cover for at least 6 hours (or overnight).
  2. In a medium saucepan, combine ketchup, molasses, brown sugar, apple cider vinegar, Dijon mustard, smoked paprika, salt, and pepper. Heat over medium heat until everything is well combined and starts to simmer.
  3. Drain and rinse the soaked beans and place them back in the pot with fresh water. Bring to a boil, then reduce to a simmer and cook until beans are tender, about 1 hour.
  4. Preheat your oven to 325°F (160°C). In a Dutch oven or baking dish, mix the cooked beans with the prepared sauce and diced onion (if using). Cover and bake for 30-40 minutes, checking occasionally to ensure it does not dry out (add a splash of water if necessary).
  5. Remove from the oven and let cool for a few minutes before serving. Enjoy warm!