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1
After the beans have soaked for 12 to 24 hours, drain them from the water.
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Put into a pot, and cover with 6 cups of water.
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Cook, simmering for about 1 hour.
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Preheat oven to 375F.
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While the beans are soaking, start making the sauce.
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6
In a pot, cook the bacon until almost crispy and the fat is rendered.
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7
Remove bacon from the pot and set aside.
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Keeping about 2 tablespoons of bacon grease in the pot (toss the rest) and saute shallots for 1 minute.
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Then, deglaze with the white wine vinegar, stirring quickly and picking up all the tasty bacon bits in the bottom of the pot.
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Start adding the rest of ingredients: ketchup, maple syrup, molasses, dark brown sugar, and dry mustard.
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Bring to a simmer.
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Set aside.
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13
After the beans have been simmering for an hour, strain through a sieve.
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14
Catch the bean juice, as you can use this to reconstitute the sauce as it bakes in the oven.
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15
In an oven-proof dish, mix the beans and the sauce together.
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Then, add about 2 cups of bean liquid.
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Cover and bake.
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The beans will cook fine for the first 2 hours with just this liquid.
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However, for the remaining 5 hours or so, you will need to take it out every hour, stir and add another cup of water.
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Depending on the oven temperature, and how patient you are, the beans may take up to 8 hours in the oven.
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I know this may seem tedious.
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However, you do end up with delicious, sweet and smoky baked beans that you will most definitely enjoy!
