1 pound dried navy beans, soaked overnight in a large bowl of water
1 cup packed dark brown sugar
1/2 cup stone-ground or spicy Dijon mustard
1 1/4 cups water
2/3 cup bourbon
4 ounces slab bacon, rind removed and diced
Kosher salt and freshly cracked black pepper
If the beans get too dry, add water, 1/4 cup at a time. If the beans are too wet and runny, remove the lid and cook, stirring often, until desired consistency is reached.