Molasses Baked Beans

Begin by placing the dried navy beans into a large Dutch oven and cover them with 6 cups (1.5 L) of cold water. Allow the beans to soak overnight, which helps soften them and reduce overall cooking time. The next day, drain the soaking water and add fresh water to the pot, enough to cover the beans by about two inches. Bring the water to a gentle boil and cook the beans for approximately 30 minutes until they become tender yet maintain a firm texture. Drain the beans, but carefully reserve the cooking liquid, setting it aside for later use. Preheat your oven to a moderate 325 °F (160 °C). While the oven warms, place the bacon into the Dutch oven over medium-high heat. Cook until the fat renders and the bacon starts to develop a beautiful golden brown hue. Next, add the chopped onion to the pot, sautéing until it becomes soft and translucent, infusing the dish with a subtle sweetness. Return the cooked beans to the Dutch oven and stir in the rich molasses, brown sugar, crisp apple cider vinegar, ground mustard, salt, and freshly ground black pepper to taste. Pour in 3 cups (750 mL) of the reserved bean cooking liquid to help create the sauce that will envelop the beans. Transfer the pot to the preheated oven, leaving the lid off to allow the sauce to thicken naturally. Bake the beans uncovered for 3 to 5 hours, stirring occasionally. You will notice the beans become tender and the sauce reduces to a sticky, luscious glaze around the edges of the pot. Keep an eye on the moisture level; if the beans look dry at any point during baking, gently add an additional cup of water to maintain the perfect consistency. This slow, careful cooking process results in deeply flavorful beans coated in a sweet and smoky glaze, ready to delight your taste buds.