2 lbs (900 g) dry navy beans, soaked overnight in water and drained
3 cloves garlic, minced
1 large white onion, finely diced
2 poblano chiles, seeded and diced
1 cup (250 mL) double-smoked bacon, diced
1 cup (250 mL) fancy molasses
½ cup (125 mL) firmly packed brown sugar
1 tbsp (15 mL) Worcestershire sauce
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) salt


Place beans in a large heavy pot or ovenproof crock and cover with cold water.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until the beans are just tender (1 to 1 ½ hours).
Preheat oven to 325⁰F (160⁰C).
Add remaining ingredients to pot and stir to combine thoroughly.
Cover and place in oven for 3 hours, stirring every 30 minutes. Beans will become very tender and fragrant.
Remove cover and cook for 1 more hour.
Store in the refrigerator for 5 to 7 days or freeze for up to 3 months.
Reheat beans in a 350⁰F (160⁰C) oven for 45 to 60 minutes. They can also be reheated in a heavy crock set on the back of a preheated medium (350⁰F/175⁰C) grill. Remember to stir occasionally.