Better Baked Beans
|Great northern beans||1 Pound, picked over (1 Bag)|
|Thick bacon slices||8 Ounce, cut into 1/2 inch slices|
|Chopped onion||3⁄4 Cup (12 tbs)|
|Sugar free pancake syrup||1⁄3 Cup (5.33 tbs)|
|No sugar added ketchup||1⁄2 Cup (8 tbs)|
|Dry mustard||2 Teaspoon|
|Salt||1 1⁄2 Teaspoon|
1. Put beans in a large pot and add water to cover by 2 inches. Let stand overnight. Alternatively, bring beans and water to a boil. Let boil 2 minutes. Turn off heat, cover tightly, and let stand 1 hour.
2. Drain and rinse beans. Cover beans with fresh water by 2 inches and bring to a boil. Reduce heat to low, partially cover, and simmer until not quite tender, about 35 minutes. Drain beans, reserving cooking liquid.
3. Meanwhile, cook bacon in a large skillet over medium-high heat until crisp, about 8 minutes. Transfer bacon to paper towels to drain, leaving drippings in pan. Reduce heat to medium, add onion, and cook, stirring frequently, until deep brown, about 15 minutes.
4. Heat oven to 350°F. Transfer beans to a 4-quart baking dish or Dutch oven. Stir in bacon, onion, syrup, ketchup, mustard, salt, and pepper. Add just enough reserved cooking liquid (and water, if necessary) to come to the top of beans. Cover dish with a lid or foil. Bake 1 hour, then uncover and bake until beans are thick and soupy, 30 to 60 minutes longer.