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1
Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
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2
Drain and rinse beans.
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3
Put them in a pot.
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4
Stick whole cloves into onion halves and add to pot along with garlic and bay leaf.
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5
Cover with enough water to top them by 1 inch.
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6
Simmer beans, partly covered, until just tender, about 1 to 2 hours depending upon age and size of beans; do not overcook.
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7
Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
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8
Remove onion, cloves, garlic (if desired) and bay leaf from pot.
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9
Stir in the salt.
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10
In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper.
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11
Pour mixture into beans and stir well.
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12
Add a slice of bacon to pot and bring everything to a simmer.
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13
Let simmer over low heat until beans are thickened, about 30 to 45 minutes.
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14
Remove bacon slice, if desired.
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15
Season with more salt if needed.
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16
Just before serving, reheat beans, if necessary.
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17
Fry remaining bacon in large skillet and drain on paper-towel-lined plate.
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18
Transfer beans to heated gratin dish or baking pan and top with bacon and red onion.
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19
Serve hot.
