Boston Baked Beans

• 1/2 cup unsulfured molasses
• 1/2 cup ketchup
• 1/4 cup Dijon mustard
• 3 cans (15 1/2 ounces each) navy beans, drained and rinsed
• Coarse salt and freshly ground pepper
• 1 large onion, halved lengthwise and sliced 1/4 inch thick
• 4 slices bacon (4 ounces), halved crosswise

1. Preheat oven to 375F.
2. Combine molasses, ketchup, and mustard.
3. Add beans, and season with salt and pepper; mix to combine.
4. Transfer to a 2- to 3-quart covered baking dish.
5. Scatter sliced onion over beans; lay bacon slices on top, in a single layer.
6. Cover dish, and bake 30 minutes.
7. Uncover; cook until bacon is crisp, 30 to 40 minutes more.
8. Let cool 5 minutes, and stir well before serving.
9. Molasses is the syrup left over after sugar crystals are extracted from the juice of sugar cane or sugar beets.
10. Sometimes sulfur is used in the refining process, which can alter the flavor.
11. Unsulfured molasses tends to have a cleaner flavor and is generally lighter in color.

unsulfured molasses, ketchup, dijon mustard, navy beans, salt, onion, bacon

Taken from www.epicurious.com/recipes/food/views/boston-baked-beans-388048 (may not work)