Ingredients:

  • 2 cups dried navy beans, soaked overnight
  • 4 cups water
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1 cup tomato passata or canned tomato sauce
  • ¼ cup golden syrup or maple syrup
  • 2 tablespoons Worcestershire sauce
  • 2 teaspoons Dijon mustard
  • 1 teaspoon smoked paprika
  • ½ teaspoon black pepper
  • 1 teaspoon salt (to taste)
  • 1-2 cups vegetable or chicken broth (as needed)
  • Optional: 1-2 teaspoons lapsang souchong tea for a smoky flavor

Instructions:

  1. Rinse the navy beans and soak them overnight in water.
  2. In a pot, cover soaked beans with 4 cups of water. Bring to a boil, then simmer for 30 minutes until tender but firm. Drain excess water.
  3. In a separate bowl, combine diced onion, garlic, tomato passata, golden syrup, Worcestershire sauce, mustard, smoked paprika, black pepper, and salt.
  4. In a baking dish, mix the precooked beans with the sauce. Ensure all beans are well coated. Add enough broth to cover beans if necessary.
  5. Steep lapsang souchong tea in hot water. Add this infusion to the baking dish for enhanced flavor.
  6. Preheat the oven to 160°C (325°F). Cover the dish with foil and bake for 1 hour. Remove foil during the last 30 minutes for a caramelized top.
  7. Check texture and seasoning. Add additional salt to taste if needed. Let cool slightly before serving.