- ¼ cup Worcestershire sauce
- 1 medium onion, diced
- ½ teaspoon garlic powder
- 1 teaspoon mustard (yellow or Dijon)
- Salt and pepper to taste
- 4 pieces of bacon, chopped (optional)
Equipment Needed
- Large pot or Dutch oven
- Baking dish (2-quart size)
- Colander for rinsing beans
- Wooden spoon for stirring
- Measuring cups and spoons
- Knife and cutting board for chopping onions and bacon
Step-by-Step Instructions
To start with, I soaked the dried navy beans in water overnight. This step is crucial as it softens the beans and reduces cooking time. While I was waiting for them to soak, my kitchen got a lovely whiff of bacon sizzling on the stovetop. It’s completely optional, but trust me, adding bacon enhances the overall flavor. After rinsing them in a colander, I popped the beans into a pot with the root beer and brought it all to a boil. The bubbles and the sweet scent of root beer mingling in the air made my mouth water.
Once the beans reached a rolling boil, I reduced the heat and let them simmer gently for about an hour. Keep an eye on them because nobody likes mushy beans! I learned the hard way that letting them go too long turns them into an unappealing mush. While the beans cooked, I prepared the sauce. In a separate bowl, I mixed together ketchup, brown sugar, Worcestershire sauce, mustard, garlic powder, diced onion, and generous heaps of salt and pepper. The vibrant colors were so inviting, and mixing those ingredients brought back memories of simpler times at family gatherings.
After an hour, I checked the beans to make sure they were tender but still holding their shape. Once I was happy with their consistency, I combined them with the sauce mixture in my baking dish. If you decided to add bacon, this is where you’ll mix it in. This combination is where the magic happens. As I stirred everything together, I could feel my excitement grow, and I knew I was on the path to something delicious. (See the next page below to continue…)