Boston Baked Beans With Bacon - cooking recipe

Ingredients

1 lb dried pinto bean (2-1/2 cups)
7 -9 cups water (or enough water to cover beans by 3-inches)
12 -14 slices bacon, cut into about 1/2-inch pieces
2 onions, chopped
1 1/4 cups ketchup
1/3 cup maple syrup
1/4 cup apple cider vinegar
1/4 cup plain prepared mustard (use only plain mustard for this not Dijon)
3 tablespoons light molasses
1 large bay leaf
2 tablespoons chopped fresh garlic
1 -2 teaspoon salt (can use seasoned salt)
black pepper (lots of black pepper!)

Preparation

Do this a day before: place the beans in a large bowl.
Add enough cold water to cover the beans by 3 inches.
Let stand at room temperature overnight.
The next day drain the beans very well in a colander; set aside.
Set oven to 350 degrees.
In a large oven-proof Dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
Add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
Transfer the pot to the oven.
Bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
*NOTE* this can be made a day ahead (even better as the flavors blend!) cover and refrigerate, just bring the beans to a simmer before serving.