Maple Baked Beans

Instructions

1. Prepare the beans
   Drain and rinse the soaked beans. In a large pot, cover the beans with fresh water and bring to a boil. Reduce heat and simmer for 30 minutes until beans are partially cooked but still firm. Drain and set aside.
2. Cook the bacon and onions
   Preheat oven to 325°F (165°C). In a large Dutch oven, cook the diced bacon over medium heat until the fat renders and bacon begins to crisp, about 5-7 minutes. Add the diced onion and cook until translucent, about 5 minutes more.
3. Create the sauce
   Add maple syrup, molasses, brown sugar, Dijon mustard, apple cider vinegar, black pepper, salt, and dried thyme to the Dutch oven. Stir to combine with the bacon and onions, creating a thick, fragrant sauce.
4. Combine and bake
   Add the partially cooked beans to the Dutch oven and stir to coat with the sauce. Add bay leaves and pour in enough water or broth to just cover the beans. Bring to a simmer on the stovetop, then cover and transfer to the preheated oven.
5. Slow cook to perfection
   Bake covered for 2 hours. Remove the lid and continue baking for another 1-1.5 hours, stirring occasionally, until the beans are tender and the sauce has thickened to a rich consistency. Add a splash of water if the mixture becomes too dry during baking.
6. Rest and serve
   Remove from oven, discard bay leaves, and let the beans rest for 15 minutes before serving. This allows the flavors to meld and the sauce to thicken further. Serve hot as a hearty side dish.