Ingredients
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1 -1 1/2 lb navy beans (2 1/2 to 3 cups measure)
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bay leaf
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2 garlic cloves
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1/4 cup molasses
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1/4 cup maple syrup
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3/4 cup ketchup
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1 medium onion, diced
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2 teaspoons salt
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2 teaspoons vinegar
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1 1/2 teaspoons dry mustard (Keen's brand is what I use)
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2 -3 tablespoons brown sugar
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2 tablespoons Worcestershire sauce
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4 slices bacon
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reserved bean liquid
Instructions
- Cover beans with water and soak overnight.
- Rinse beans then bring to a boil in approximately 1 quart of water, bay leaf and garlic - simmer for 30 minutes.
- Turn off heat and let beans stand for approximately 1 1/2 hours until soft. Drain and reserve the bean liquid. Discard bay leaf and garlic.
- Mix together remaining ingredients (excluding beans and bacon).
- Add beans to bean pot (or any covered dish).
- Stir in molasses mixture to beans. Top off with some of the reserved bean liquid.
- Arrange bacon on top.
- Cover and bake at 300 degrees for 7 hours. For the final hour of cooking, remove cover to let bean brown up nicely.
- Note: check occasionally and keep beans covered with reserved bean liquid during cooking.