- 6
Ingredients
- 1 lb yellow eye or navy beans, soaked overnight and drained
- 2 cloves
- 1 small onion, sliced 1/2 inch thick
- 2 bay leaves
- 1/2 lb *Drier's* bacon, fat side scored
- 1/2 cup pure maple syrup
- 3 Tbsp Worcestershire sauce
- 2 tsp dry mustard
- 1/4 cup plus 1 Tbsp ketchup
- 2 tsp kosher salt
- 1 Tbsp *Drier's* mustard
Preparation
Step 1
Preheat the oven to 325 degrees F. In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.
Transfer the beans to a 10-x-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves and bacon, fat side up, among the beans.
In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, 1/4 cup of the ketchup and 1 tsp salt; pour over beans and bake for 1 1/2 hours longer.
Whisk the remaining cooking liquid and ketchup with the *Drier's* mustard and pour over the beans. Bake for 1 1/2 hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, serve.