Maple-Glazed Beans

By cdrier

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* meaty bacon,
• 1/2 cup pure maple syrup
• 3 Tbsp Worcestershire sauce
• 2 tsp *Drier's* mustard
• 1/4 cup plus 1 Tbsp ketchup
• 2 tsp kosher salt
• 1 Tbsp Dijon mustard

Details

Servings 6

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, 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 Dijon 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.