Ingredients:

  • 1 pound (450g) dried Great Northern beans, rinsed and picked over
  • 6 cups (1.4 liters) water, plus more for soaking
  • 1 teaspoon (6g) salt
  • 8 ounces (225g) thick-cut bacon, diced
  • 1 pound (450g) ground beef (80/20 blend is great)
  • 1 medium yellow onion, chopped (about 1 cup)
  • 2 cloves garlic, minced
  • 1 green bell pepper, chopped (about 1 cup)
  • 1 cup (240ml) ketchup
  • 1/2 cup (120ml) molasses
  • 1/4 cup (60ml) brown sugar, packed
  • 1/4 cup (60ml) apple cider vinegar
  • 2 tablespoons (30ml) Worcestershire sauce
  • 1 tablespoon (15ml) yellow mustard
  • 1 teaspoon (5ml) smoked paprika
  • 1/2 teaspoon (2.5ml) black pepper
  • Salt to taste

Instructions:

  1. Soak the dried beans in a large bowl with water overnight (or for at least 8 hours). Drain and rinse the beans.
  2. In the Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon, reserving the bacon fat in the pot. Add the ground beef to the pot and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
  3. Add the chopped onion and bell pepper to the pot and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
  4. Add the drained and rinsed beans, cooked bacon, ketchup, molasses, brown sugar, apple cider vinegar, Worcestershire sauce, yellow mustard, smoked paprika, and black pepper to the Dutch oven.
  5. Add 6 cups of water to the pot. Bring to a boil, then reduce heat to low, cover, and simmer for 3-4 hours, or until the beans are tender. Stir occasionally to prevent sticking.
  6. Taste and adjust seasoning with salt as needed.
  7. Remove the lid for the last 30-60 minutes of cooking, or transfer the pot to a 325°F (160°C) oven to allow the sauce to thicken. Watch to make sure it doesn't dry out completely.