Serves:

Ingredients:

Directions:

Rinse and pick through the beans. Soak them overnight in a large pot of water. Rinse the soaked beans well under cold water, and place them in a heavy
saucepan. Cover with water and bring to a boil. Reduce the heat and simmer until tender, 45 minutes to 1 hour. Drain, reserving the cooking liquid.
Preheat the oven to 300 degrees. Place a 2-quart flameproof casserole or Dutch oven over medium heat and sauté the bacon until it is slightly crisp
and fat is rendered, 5 minutes. Add the onions and garlic, and cook until wilted, 5 to 10 minutes. Add the brown sugar and stir over medium low
heat until it has dissolved, about 5 minutes. Stir in the ketchup, syrup, molasses, Worcestershire, salt, and pepper; add the drained beans and
mix well. Cover the casserole and transfer it to the oven. Bake, stirring occasionally (making sure you scrape the bottom of the casserole), for
1 and ½ hours. Add some of the reserved bean liquid if you feel that the beans need a bit more liquid. I usually add a little more liquid if I
make them ahead and re-heat them. Serve hot.

Yield: 2 ½ quarts of beans