The beans need to soak in water overnight, so start this recipe at least a day ahead.

Makes 8 side-dish servings.

INGREDIENTS

  • 1pound dried pinto beans (2 1/4 cups)12bacon slices (about 8 ounces), cut into 1/2-inch pieces
  • 8cups water
  • 1 1/3cups chopped onion
  • 1cup ketchup
  • 1/3cup pure maple syrup
  • 1/4cup apple cider vinegar
  • 1/4cup dry mustard
  • 2tablespoons mild-flavored (light) molasses
  • 2bay leaves
  • 1 1/2tablespoons finely chopped garlic
  • 1teaspoon salt
  • 1teaspoon ground pepper

    DIRECTIONS

    Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain beans; set aside.


    Preheat oven to 350°F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add beans and all remaining ingredients to pot. Bring to boil.


    Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)