Boston Baked Beans With Bacon

Total Time: 28 hrs Preparation Time: 24 hrs Cook Time: 4 hrs

Ingredients

• Servings: 6
• 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!)

Recipe

• 1 do this a day before: place the beans in a large bowl.
• 2 add enough cold water to cover the beans by 3 inches.
• 3 let stand at room temperature overnight.
• 4 the next day drain the beans very well in a colander; set aside.
• 5 set oven to 350 degrees.
• 6 in a large oven-proof dutch oven cook the bacon pieces until crisp (about 7-8 minutes).
• 7 add in well-drained beans and all the remaining ingredients; mix well to combine and bring to a boil on top of the stove.
• 8 transfer the pot to the oven.
• 9 bake uncovered until beans are tender and the liquid thickens, stirring occasionally (about 3-1/2 - 4 hours).
• 10 *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.