Phil'S Baked Beans

• 1 lb. dried navy beans (about 2 1/4 cups), rinsed and sorted
• 1/4 lb. (6 slices) bacon or salt pork*
• 4 cups water
• 1 large onion, chopped (2 1/2 cups)
• 2 garlic cloves, minced
• 1/2 cup ketchup
• 1/4 cup maple syrup or 1/2 cup molasses
• 2 tbsp oil, butter, shortening or bacon grease
• 1 tbsp Colman's Mustard
• 1 tsp sea salt
• 1/2 tsp black pepper

1. Rinse navy beans under cold running water, picking out any split, discolored, or broken beans. Cover beans with cold water to soak (beans should be 2 inches below surface) for at least 2 hours. They will expand 2 - 3 times.Beans can be kept this way up to 24 hours. Drain beans, cover again with cold water and put in large pot or Dutch oven (you'll want a lid) on medium-low heat. Add salt and bring slowly to a simmer.
2. Cook bacon in large skillet until just barely crisp. Remove bacon and drain on paper towels. Pour off grease, leaving 2 tbsp.in skillet. Chop cooked bacon into 1/4 inch pieces. If bacon grease isn't your thing, use a clean skillet and add butter, oil, or shortening. Add onions to skillet and cook on medium-low heat. Stir slowly until onions are browned and lightly caramelized, about 15 minutes. Add cooked onions and bacon to simmering beans. Add remaining ingredients. Put in low oven (325 degrees F) 3 hours until done.
3. *If using salt pork, trim off and discard any rind. Either slice thick and treat like bacon or just chop up and add to pot.

dried navy beans, bacon, water, onion, garlic, ketchup, maple syrup, oil, s mustard, salt, black pepper

Taken from www.epicurious.com/recipes/member/views/phils-baked-beans-52416891 (may not work)