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1
Pick through the beans for stones, rinse them thoroughly and soak in water overnight.
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2
(Leave soaking until ready to cook; you'll need the water.)
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3
Heat oven to 300 degrees.
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4
Place a Dutch oven, 5-quart size or larger, over low heat.
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5
Add the salt pork or bacon and fry until crisp, 12 to 15 minutes.
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6
Raise heat to medium and stir in the onion.
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7
Cook until onion is translucent, stirring occasionally, 5 to 8 minutes.
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8
Add the beans to the pan along with enough of the soaking liquid to cover them by 1/2 inch, adding fresh water if needed.
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9
Add the garlic cloves, molasses or maple syrup, ketchup, mustard powder, Worcestershire sauce, 1 teaspoon pepper and the thyme branch and bay leaf, if using.
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10
Stir well and bring to a boil.
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11
Cover the pot and put in oven.
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12
Check the liquid level in the pot every hour or so, and add hot water as needed to barely cover the beans.
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13
Cook until beans are very soft but not falling apart, 2 to 3 hours.
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14
Remove from oven.
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15
Stir in 1 teaspoon salt and 1 tablespoon vinegar; let sit at room temperature for 30 minutes, then taste a bean and some liquid, adding more salt, pepper or vinegar, if you like.
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16
Serve, or cool completely and reheat.
