Slow-Cooked Baked Beans
Serves 8 to 10.
4 slices thick cut bacon, uncooked, well chilled, diced
1 1/2 cups white or yellow onion, finely diced
2 bay leaves
8 cups water
1 pound dried cannellini or navy beans, picked over, soaked overnight and drained
â€¢ salt and freshly ground black pepper, to taste
1 cup loosely packed dark brown sugar
2 cups your favorite barbecue sauce
1/2 cup yellow mustard
â€¢ grapeseed or canola oil, for oiling pan
1.Cook the bacon pieces in a large saucepot over medium heat, stirring as needed, until crisp, about 6 minutes.
Stir in the onions and bay leaves; continue cooking until the onions are soft and tender, about 8 minutes more.
Pour in the water, scraping up any browned bits that have formed on the bottom of the pot (deglaze).
Add the beans to the pot; bring to a boil over high heat, then reduce to a simmer. Cook for 3 to 4 hours, or until extremely tender. When the beans are almost done, season to taste with salt and pepper.
Remove the beans from the heat and pour into a large bowl; remove and discard the bay leaves. (Note: If the beans contain excess water, drain well in a colander.)
Preheat the oven to 300Â°F. Add the brown sugar, barbecue sauce, and yellow mustard to the beans. Stir well; taste and adjust the seasoning as needed with salt and pepper.
Pour into an oiled 9 x 13-inch casserole dish. Bake until brown and bubbly around the edges and firmly set, about 2 to 3 hours.