Baked Beans

• 1 pound Navy Or Great Northern Beans
• 1/3 cups Dark Molasses
• 1/4 cups Real Maple Syrup
• 4 cloves Garlic, Diced
• 1 whole Large Onion, Sliced Thin (I Prefer To Use Vidalia)
• 4 strips Thick Cut Bacon, Chopped
• 2 Tablespoons English Mustard
• 3 whole Bay Leaves
• 1/2 Tablespoons Salt
• 1 Tablespoon Freshly Ground Black Pepper
• 4 cups Chicken Broth

1. Preheat oven to 325 degrees. Rinse beans and put in bean pot or dutch oven. Add all ingredients and give it a stir. Put the lid on the pot and pop into the oven. Let cook for 12 - 14 hours, depending on bean tenderness (and it can be quite arbitrary!). Stir every hour or two, but more often towards the end or the sugar will blacken in a top layer on the beans. Add additional water if needed, and to obtain desired consistency.
2. This recipe is just a guideline. You can use any kind of mustard you want (I like english mustard because it's very spicy), you don't need chicken stock (it is definitely not normal to use it but I love using stock), you can up and down quantities.
3. The cooking time is long but if you're planning on being home most of the day it's not that bad.

or great northern beans, molasses, ubc, garlic, onion, bacon, english mustard, bay leaves, salt, freshly ground black pepper, chicken broth

Taken from tastykitchen.com/recipes/sidedishes/baked-beans-5/ (may not work)