Stewed beans in tomato sauce with bourbon

Ingredients:

• 450 g dried white beans, sorted
• 200 g thick slices of bacon, cut into 1 cm strips.
• 1 onion, diced
• 3 cloves garlic, crushed
• 1 teaspoon paprika
• 1 can (220 g) of canned tomato sauce
• 1/3 cup molasses
• 1/4 cup bourbon
• 2 tbsp. l. brown sugar
• 1 tbsp Worcestershire sauce
• 2 tsp. yellow mustard

Preparation:

1. Preheat oven to 300°F (150°C). In a large Dutch oven, cook the bacon over medium-high heat until browned and crisp, about 8 minutes. Add the onion and garlic and cook until softened, 4 to 5 minutes. Add the paprika and cook, stirring, for about 30 seconds. Add the tomato sauce, molasses, bourbon, brown sugar, Worcestershire sauce, mustard, 2 teaspoons salt, and 1/2 teaspoon black pepper. Bring to a boil and simmer for 5 minutes.
2. Add the beans and 8 cups of water to the pot. Bring to a boil, then cover and place in the oven. Cook in the oven until the beans are tender, about 3 hours. If they are still a little firm after this time, continue baking, stirring every 45 minutes and adding more water if necessary to ensure the beans are covered.
3. Once the beans are tender, remove the lid and increase the oven temperature to 325°F (160°C). Bake until the beans darken and thicken, about 1 hour more. Again, if the beans need more time, continue cooking, stirring occasionally and adding more water if needed. Remove the pot from the oven and thin with water if necessary.