Boston Baked Beans

• 8 – 10 chicken drumsticks
• 2 slices bacon, cut into ½-inch pieces
• 1 small sweet onion, diced
• 4 cloves garlic, chopped
• 1 cup ketchup
• ¼ cup each maple syrup, apple cider vinegar, fancy molasses
• 2 teaspoon dry mustard
• 1 teaspoon each salt and black pepper
• 1 bay leaf, optional

1. Preheat oven to 350°F.

2. Heat the PADERNO Classic 18/10 Stainless Steel, 2.2 qt Saucepan over medium-high heat; cook bacon, stirring occasionally until crisp, 3 to 5 minutes.

3. Add the onion to the pan; cook, stirring occasionally, until softened, about 5 minutes. Add the garlic; cook, stirring, until fragrant, about 3 minutes.

4. Add the beans, ketchup, syrup, vinegar, molasses, dry mustard, salt, pepper and bay leaf, if using; stir well.

5. Bring to a boil; cover pan and transfer to oven. Bake for 30 minutes. Remove lid and continue baking, uncovered, 20 to 30 minutes, or until thickened and bubbly.

Tip: Navy beans can be replaced with cannellini, Great Northern or white kidney beans, if desired.