- 1 pound dry navy beans
- Kosher salt and freshly ground black pepper
- 2 tablespoons vegetable oil
- 1 medium onion, finely chopped (about 1 cup)
- 2 large cloves garlic, finely chopped (about 1 tablespoon)
- 3 tablespoons brown sugar
- 3 tablespoons molasses
- 3 tablespoons Worcestershire sauce
- 3 tablespoons apple cider vinegar
- 2 tablespoons tomato paste
- 3 bay leaves
- 2 1/2 cups tomato puree
- 6 cups homemade or store-bought low-sodium chicken broth
- 8 slices sourdough bread
- Chopped parsley, to garnish
In a large bowl, cover beans with 1 gallon of cold water. Add 1/4 cup kosher salt and stir to dissolve. Let soak overnight on the counter. The next day, drain in a colander.
In a large dutch oven with a tight-fitting lid, heat vegetable oil over medium-high heat until shimmering. Add onion and garlic and cook, stirring frequently, until soft but not brown, about 4 minutes. Add soaked navy beans, brown sugar, molasses, Worcestershire sauce, cider vinegar, tomato paste, bay leaves, tomato puree, and 4 cups chicken stock. Bring to a simmer, then cover and lower heat to low. Cook, stirring occasionally, until beans are cooked, about 5 hours, adding additional stock if beans begin to look dry. Season to taste with salt and pepper.
Toast bread, then top with a generous portion of beans and garnish with chopped parsley if desired.