Classic Oven Baked Beans

Ingredients

• 4 cups dried navy beans
• 1 cup chopped onion
• 5 strips thick cut bacon, chopped
• 3/4 cup packed golden brown sugar
• 1/2 cup tomato sauce
• 1/4 cup fancy molasses
• 1 tbsp Worcestershire sauce
• 5 cloves garlic, chopped
• 2 tsp salt
• 2 tsp dry mustard
• 1/2 tsp freshly ground pepper
• Boiling water, as needed

Directions

1. Rinse beans in cool running water. In a nonreactive Dutch oven, cover beans with 12 cups cold water. Refrigerate overnight; drain. Alternatively, to quick soak beans, cover beans with cold water and bring slowly to a boil. Boil for 2 minutes. Remove from heat and let stand, covered, for 1 hour; drain.
2. In a large pot, cover drained beans with fresh water by about 3 inches. Bring to a boil; skim off foam. Reduce heat and simmer, partially covered, until beans are tender or up to 1 hour. Drain.
3. Meanwhile, preheat oven to 325°F.
4. Combine prepared beans, onion, bacon, sugar, tomato sauce, molasses, Worcestershire sauce, garlic, salt, dry mustard and pepper in a greased 5 or 6 quart (5 or 6 L) Dutch oven or bean pot. Add 2 cups boiling water and stir.
5. Cover and bake for 3-4 hours, stirring occasionally. Add additional boiling water if beans become dry.