HOW TO MAKE IT

• Preheat oven to 350ºF.
• In a Dutch oven or a large oven-safe pot, heat the oil over medium low heat. Add the tomato paste. Using a wooden spoon, cook and stir the tomato paste in the oil until it begins to break up and caramelize, about 2 minutes. You will know it’s cooked long enough when it begins to smell sweet rather than raw.
• Reduce the heat to low and add the onion. Stir until the onions are coated. Continue to cook and stir until onions soften and begin to brown, about 5 to 7 minutes. Adjust heat as needed to avoid burning. Some dark bits on the bottom of the pan is a good thing for flavor. They’ll get released and incorporated into the dish during the cooking process.
• Add the navy beans, garlic and onion powder, mustard, and cumin. Cook and stir until the beans are fully coated.
• Add the water, brown sugar, and ¼ cup of the Pickapeppa sauce. Stir until the brown sugar has dissolved. Increase the heat to high and bring to a boil. Let the beans boil for 2 to 3 minutes. Remove from heat and transfer to the oven in the middle rack. Bake uncovered for 55 to 60 minutes, stirring halfway through until the sauce has thickened. The sauce should look caramelized around the perimeter of the pot.
• Remove the beans from the oven. Add the boiling water and remaining 1 Tbsp. of Pickapeppa sauce. Stir to combine. Top with chopped scallions, if desired. Serve warm.