Baked Beans

1. Rinse the navy beans, place them in a large bowl, cover with several inches of cold water, and soak overnight; the next day drain and rinse them well.
2. Put the soaked beans in a large pot, cover with fresh water by two inches, bring to a boil, then reduce to a gentle simmer and cook uncovered for about 45 to 60 minutes until the beans are just tender but not falling apart, then drain, reserving 2 cups of the cooking liquid.
3. Heat the oven to 160 C (325 F). Dice the bacon and the onion, then cook the bacon in an ovenproof pot or Dutch oven over medium heat until much of the fat renders, add the onion, and soften for about 6 minutes.
4. Stir in the brown sugar, molasses, tomato paste, mustard, cider vinegar, and bay leaf along with a teaspoon of salt and a good grind of pepper, then add the drained beans and enough reserved cooking liquid to almost cover them.
5. Bring to a simmer on the stove, cover, and transfer to the oven to bake for 2 to 2 and a half hours, stirring once or twice and adding a splash more liquid if it looks dry.
6. Uncover for the final 30 minutes so the top caramelizes and the sauce thickens to a glossy, syrupy coat.
7. Discard the bay leaf, taste and adjust salt, pepper, and a touch more vinegar if needed, then rest 10 minutes before serving warm.

You'll use: Oven · Large pot · Saucepan