Boston Baked Beans

• 1 pound dried pinto beans (2 1/4 cups)
• 12 bacon slices (about 8 ounces), cut into 1/2-inch pieces
• 8 cups water
• 1 1/3 cups chopped onion
• 1 cup ketchup
• 1/3 cup pure maple syrup
• 1/4 cup apple cider vinegar
• 1/4 cup dry mustard
• 2 tablespoons mild-flavored (light) molasses
• 2 bay leaves
• 1 1/2 tablespoons finely chopped garlic
• 1 teaspoon salt
• 1 teaspoon ground pepper

1. Place beans in large bowl.
2. Add enough water to cover by 3 inches.
3. Let stand overnight.
4. Drain beans; set aside.
5. Preheat oven to 350F.
6. Cook bacon in heavy large pot until crisp, about 8 minutes.
7. Add beans and all remaining ingredients to pot.
8. Bring to boil.
9. Transfer pot to oven.
10. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours.
11. (Can be made 1 day ahead.
12. Cover and chill.
13. Bring beans to simmer before serving.)

pinto beans, bacon, water, onion, ketchup, maple syrup, apple cider vinegar, dry mustard, mildflavored, bay leaves, garlic, salt, ground pepper

Taken from www.epicurious.com/recipes/food/views/boston-baked-beans-5431 (may not work)