Boston Baked Beans

• 1 Lb. (454g) navy beans, dried, soaked overnight. Canned beans can be used as a substitute (1x 19 oz. (540 ml))
• 2 bacon slices cut into ½ in. pieces
• 8 cups (2L) water (if using dried beans)
• 1 sweet onion, diced
• 4 cloves garlic, chopped
• 1 cup (250ml) Ketchup
• ¼ cup (60ml) maple syrup
• ¼ cup (60ml) apple cider vinegar
• ¼ cup (60 ml) fancy molasses
• 2 tbsp. (60 ml) dry mustard
• 2 ea. bay leaves
• 1 tsp. (5ml) salt
• 1 tsp. (5 ml) black pepper

1. Pre heat oven to 350F

2. In the saucepan, over med. high heat, render the bacon.

3. Add the onions to the pan and sweat until soft, add the garlic and sweat until soft.

4. Add the drained beans

5. Mix together the rest of the ingredients, minus the water and mix in with the beans

6. If using dried beans cover by 1 inch of water. Mix in

7. If using canned beans, you will not need water.

8. Bring to a boil, cover and transfer to the oven. Monitor the liquid and if looking dry add water a bit at a time.

9. Halfway through cooking time, uncover and continue cooking until beans are soft and desired consistency.