Yum!
Recipe please

I doubled this recipe to serve 20 people.  Ingredients:

1 lb dried navy beans

3 quarts cold water

3 tbsp kosher salt (for soaking)

6 oz thick-cut bacon, diced

1 large onion, finely diced

4 cloves garlic, minced

.75 tsp anchovy paste

3 tbsp tomato paste

.75 cup crushed tomatoes

1 cup  chicken 

1 4oz can diced green chiles or roasted red peppers, drained

1½ tsp smoked paprika

1 tsp dry mustard powder

.5 tsp ground cumin

Pinch ground clove

1–2 bay leaves

¼ cup dark molasses

1½ tbsp maple syrup

1 tbsp Worcestershire sauce

1–1½ tbsp apple cider vinegar

Salt, to taste

Fresh black pepper, to taste

1-2 Tbsp sherry vinegar or hot sauce to finish

1. Dissolve the kosher salt in the water, add the beans, and soak 8–12 hours. Drain and rinse. 2.Cook the bacon until the fat renders and edges are crisp. Remove bacon and reserve. Keep 2 tbsp of the fat.
2. Add the onion to the fat and cook over medium to medium-low heat until deeply golden.
3. Add the garlic and anchovy and cook about 30 seconds until fragrant.
4. Stir in the tomato paste and cook until dark brick-red and sticky.
5. Add 1–2 tbsp stock, and scrape up all fond. Let it mostly absorb.
6. Transfer the mixture to a slow cooker. Add the beans, bacon, crushed tomatoes, stock, chiles, spices, bay leaves, molasses, maple syrup, and Worcestershire. Liquid should sit just below the beans.
7. Cook on Low 7–8 hours. Keep covered for the first 6 hours, stir once around hour 4, then uncover for the final 30–60 minutes to reduce.
8. Remove bay leaves. Stir in vinegar, season with salt and black pepper, and adjust thickness with a little hot stock if needed.

Hell yea, looks great. Got a recipe?

Make for a great socking stuffer