Molasses Baked Beans

makes 6 to 8 servings

Go ahead, impress your friends and make your own baked beans from scratch. It seems a shame to spend your time making your own ribs only to open a can of baked beans. These are simple and delicious, and tomorrow if you have any leftovers, cut up a few franks into your bean pot and transport yourself back to preteen-hood.

* 1 pound dried navy beans
* 12 slices bacon
* 1 1/2 cups coarsely chopped onion
* 1/2 cup molasses
* 1/2 cup firmly packed light brown sugar
* 1/4 cup cider vinegar
* 2 tablespoons tomato paste
* 2 tablespoons Dijon mustard
* 1/8 teaspoon ground cloves
* Coarse salt and freshly ground black pepper

A step ahead: Cook the navy beans a few days ahead and store, covered, in the refrigerator.

1. Cover the beans with cold water and soak overnight. Drain beans, put them in a large pot, and cover them generously with cold water. Bring to a boil over high heat, then reduce heat, and simmer until beans are completely tender, 1 to 1 1/2 hours. Drain beans, and set aside, reserving 2 cups of the cooking liquid.

2. Preheat oven to 375°F. Set aside 6 whole strips of bacon, and dice the remaining 6. In a large pot, sauté the diced bacon over medium-high heat. Add the onion as soon as the bacon has rendered some fat, and sauté until softened, stirring occasionally, about 7 minutes. Add the molasses, brown sugar, vinegar, tomato paste, mustard, cloves, and reserved cooking liquid. Stir to combine, bring to a simmer, and simmer for a few minutes.

3. Add the cooked beans, and season generously with salt and pepper. Bring the beans to a simmer, then pour them into a baking dish, such as a 2 1/2- to 3-quart ceramic or earthenware pot.

4. Lay the reserved slices of bacon on top. Bake until the beans start bubbling and the bacon slices are cooked, about 1 hour. Serve the beans directly from the baking dish.