Soak Beans overnight in plenty of water. Drain and rinse.
In a large pot or Dutch oven, render Pancetta over medium heat until crispy. Remove Pancetta and set aside, leaving rendered fat in the pot.
Add Onion and Garlic to the pot and sauté until softened, about 5-7 minutes.
Add Beans, Aromatics, and enough water to cover by 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 hours, or until beans are tender. Stir occasionally, adding more water if needed.
During the last hour of cooking, stir in Sherry, Maple Syrup, and Seasoning. Return Pancetta to the pot.
Continue to simmer for another hour, allowing the flavors to meld. Remove Bay Leaves and Thyme sprig before serving.
Ingredients
6
1450 gPound Heirloom Navy Beans (Jacob's Cattle or Soldier Beans)
455 gOunces Pancetta, diced
11 mediumYellow Onion, finely diced
44Cloves Garlic, minced
22Bay Leaves
11Sprig Fresh Thyme
260 mLTablespoons Dry Sherry
230 mLTablespoons Pure Maple Syrup
15 mLTeaspoon Smoked Paprika
1/22.5 mLTeaspoon Black Pepper, freshly ground
15 mLTeaspoon Sea Salt
Equipment
Large pot or Dutch oven
Measuring cups and spoons
Whisk
Slotted Spoon
Instructions
Soak Beans overnight in plenty of water. Drain and rinse.
In a large pot or Dutch oven, render Pancetta over medium heat until crispy. Remove Pancetta and set aside, leaving rendered fat in the pot.
Add Onion and Garlic to the pot and sauté until softened, about 5-7 minutes.
Add Beans, Aromatics, and enough water to cover by 2 inches. Bring to a boil, then reduce heat to low, cover, and simmer for 8-10 hours, or until beans are tender. Stir occasionally, adding more water if needed.
During the last hour of cooking, stir in Sherry, Maple Syrup, and Seasoning. Return Pancetta to the pot.
Continue to simmer for another hour, allowing the flavors to meld. Remove Bay Leaves and Thyme sprig before serving.
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