4 cups (1 litre) dried navy beans

Water for soaking

7 cups (1.75 litres) cold water, approximately (for cooking)

3 onions, chopped

1/2 lb (250 g) meaty salt pork, rind removed, cubed

3 plum tomatoes, diced

5 slices bacon, cut crosswise into small pieces

1 cup (250 ml) ketchup

1/2 cup (125 ml) molasses

1/4 cup (60 ml) brown sugar

2 tablespoons (30 ml) balsamic vinegar

1 teaspoon (5 ml) dry mustard

1 teaspoon (5 ml) salt

Pepper

Place the beans in a large bowl. Add lukewarm water to cover and soak overnight at room temperature. Add water as needed to ensure beans remain covered. Rinse and drain.

With the rack in the middle position, preheat the oven to 120°C (250°F).

Combine all ingredients in a large (about 4.5-litre/18-cup) ovenproof Dutch oven or bean pot. Season with pepper.

Add enough cold water to cover the beans by 5 cm (2 inches). Bring to a boil.

Cover and transfer to the oven. Bake, stirring hourly, until the beans are tender, about 7 hours. Add water as needed during cooking.

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