A Big Pot of Baked Beans

Thinking barbecue this week as we get closer to Memorial Day.  Not just all the great smoked meats, but all the great sides.  Cole slaw.  Deviled eggs.  Baked beans. 

My family has a standard recipe for baked beans.  It involves canned beans, ketchup and brown sugar, and a lot of bacon.  And it's delicious.

But I might just have a new favorite.  These are made with navy beans cooked low and slow and laced with molasses and bacon.  They are just as delicious as our family tradition with many of the same flavors.  See what you think.

Baked Beans
Makes 8 servings.

1 pound dried navy beans, picked over and rinsed
1 medium yellow onion, ends trimmed, peeled, and left whole
4 whole cloves
8 ounces slab bacon or salt pork, trimmed and cut into 2-inch pieces
1/4 cup plus 2 tablespoons maple syrup
1/4 cup unsulfured molasses
2 teaspoons dry mustard powder
1/2 cup ketchup
1 tablespoon cider vinegar
Kosher salt and freshly ground black pepper, to taste

Soak the beans overnight. Drain the beans in a colander, and discard the cooking liquid.

Preheat oven to 250°. Stud the onion with the cloves and place in a Dutch oven along with the beans, bacon, maple syrup, molasses, dry mustard, and 3 cups boiling water; stir to combine. Cover pot with a lid, and place in the oven; cook, lifting the lid and stirring occasionally, for 3 hours. Stir in ketchup and vinegar. Cover with lid again, and return to the oven; cook, stirring occasionally, until the beans are tender and the liquid has reduced to a thick glaze, about 3 hours more.

Season with salt and pepper to taste.