Boston Baked Beans With Bacon

• 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!)

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.

pinto bean, water, bacon, onions, ketchup, maple syrup, apple cider vinegar, light molasses, bay leaf, fresh garlic, salt, black pepper

Taken from www.food.com/recipe/boston-baked-beans-with-bacon-144567 (may not work)