Big Flavor Boston Baked Beans
1 lb dried small white beans, such as Calif., Michigan, navy, pes, or great northern, rinsed and picked over
3 tbl firm packed brown sugar
2 tsp dry mustard
1-1/2 tsp salt
1/2 tsp dried thyme, crumbled
3 tbl light unsulphured molasses
1/4 cup ketchup
3 tbl cider vinegar
1 large garlic clove, minced or pressed
1 chunk (8-10oz) lean hickory-smoked slab bacon with rind, cut into 2 pieces
1 med. onion peeled

1. Place beans in a large bowl and add cold water to cover generously. Soak for 8 hrs or overnight.
2. Drain beans and put them in a large pot. Add 6 cups of cold water. Partially cover the pot and slowly bring to a boil over moderate heat, about 30 min. Reduce heat to low and simmer for 15 min.; the beans will not be tender, but they are ready when you remove a few in a slotted spoon, blow on them, and the skin bursts. Drain the beans reserving 2 cups cooking liquid.
3. Preheat oven to 250 degrees. In a med. bowl, stir together brown sugar, mustard, salt, thyme, molasses,ketchup, vinegar, and garlic. Stir in the reserved 2 cups cooking liquid.
4. Using a sharp paring knife, score each piece of bacon in a 1" grid, cutting almost through to the rind. Place one piece in a 2-1/2 qt. bean pot or casserole along with the onion. Add all of the drained beans. Pour in enough of the seasoned liquid to barely cover the beans. Top with the remaining slab of bacon, rind side up; cover with a lid or foil. Bake for 5 hrs., checking from time to time and adding a little water if the beans become dry (the liquid should always reach halfway up the top layer of beans).
5. Uncover the pot and bake for 2 hrs. longer. Let beans stand for at least 1 hr before serving. If making ahead of time, add 1/2 cup water and reheat at 350degrees for about 30 min. Makes about 8 1-cup servings