The beans need to soak in water overnight, so start this recipe at least a day ahead.
Recipe information
Yield
Makes 8 side-dish servings
Ingredients
1 pound dried pinto beans (2 1/4 cups)
12 bacon slices (about 8 ounces), cut into 1/2-inch pieces
8 cups water
1 1/3 cups chopped onion
1 cup ketchup
1/3 cup pure maple syrup
1/4 cup apple cider vinegar
1/4 cup dry mustard
2 tablespoons mild-flavored (light) molasses
2 bay leaves
1 1/2 tablespoons finely chopped garlic
1 teaspoon salt
1 teaspoon ground pepper
Preparation
Step 1
Place beans in large bowl. Add enough water to cover by 3 inches. Let stand overnight. Drain beans; set aside.
Step 2
Preheat oven to 350°F. Cook bacon in heavy large pot until crisp, about 8 minutes. Add beans and all remaining ingredients to pot. Bring to boil.
Step 3
Transfer pot to oven. Bake uncovered until beans are tender and liquid thickens, stirring occasionally, about 4 hours. (Can be made 1 day ahead. Cover and chill. Bring beans to simmer before serving.)
