2cupswhite navy beanssoaked in cold water for 24 hours
3/4cupbeerof your choice
1/2cup BBQ sauce
3/4cup vegetable broth
Soak 2 cups of white navy beans in cold water for 24 hours.
Simmer the soaked beans, in fresh water, for approximately 40-60 minutes until tender but not mushy (the timing will largely depend on your stove top).
In a large pan, over medium heat, cook and render the fat of the diced bacon for approximately 12-15 minutes. At this point, before the bacon gets crispy, reduce to medium-low heat and add the diced onion, garlic, pepper and chili powder. Sauté for 3-5 minutes, until onion becomes translucent. Next, turn up to medium-high heat and add beer to deglaze the pan, about 5-7 minutes until the alcohol evaporates.
Add your bacon mixture and drained tender navy beans into the slow cooker. Add the molasses, BBQ sauce, ketchup, tomato paste, vegetable broth, onion powder and garlic powder and stir the contents until well combined. Depending on time, you can slow° cook the beans on low heat for 10 hours (overnight) or on high heat for 4 hours.
Don't have a slow cooker? You can easily bake these beans in the oven at 375°F for 2.5-3 hours.