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Maple-Glazed Beans

Recipe

Yield: 6 servings

1
lb yellow eye or navy beans, soaked overnight and drained
2
cloves
1
small onion, sliced ½ inch thick
2
bay leaves
½
lb meaty bacon, fat side scored
½
cup pure maple syrup
3
Tbsp Worcestershire sauce
2
tsp dry mustard
¼
cup plus 1 Tbsp ketchup
2
tsp kosher salt
1
Tbsp Dijon mustard

Preheat the oven to 325 degrees F. In a large pot, cover the beans with 2 inches of water and bring to a boil. Reduce heat to low and simmer, skimming occasionally, until the skins peel back when you blow on them, about 1 hour. Reserve 4 cups of the cooking liquid and drain the beans.

Transfer the beans to a 10-x-13-inch baking dish. Stick the cloves in a slice of onion; nestle the onion slices, bay leaves and bacon, fat side up, among the beans.

In a bowl, whisk 2 cups of the reserved cooking liquid with the maple syrup, Worcestershire, dry mustard, ¼ cup of the ketchup and 1 tsp salt; pour over beans and bake for 1 ½ hours longer.

Whisk the remaining cooking liquid and ketchup with the Dijon mustard and pour over the beans. Bake for 1 ½ hours longer, until the beans are richly browned. Let stand for 15 minutes. Discard the cloves and bay leaves, serve.