Baked beans recipe

Ingredients

• ¼ pound (115 g) thick-cut bacon, cut into 1½-inch (4 cm) pieces
• 1 small onion, diced
• 1½ cups (360 ml) water
• ⅓ cup (80 ml) pure maple syrup
• ½ cup (84 g) Sucanat
• ¾ cup (158 g) Ketchup
• 1 teaspoons salt
• ¼ teaspoon ground black pepper
• Four 15-ounce (425 g) cans navy beans, drained

1. Partially cook the bacon in a large pot or Dutch oven over low heat, stirring occasionally, for 4 to 5 minutes, just to cook off some of the fat. Remove the bacon from the pot. (Retain all of the fat from the bacon in the pot.)
2. Cook the onions in the bacon fat over medium-low heat for about 4 minutes, until softened. Add the water and deglaze the pot, breaking up the brown bits, for 1 minute. Remove the pot from the heat.
3. Preheat the oven to 325°F (165°C).
4. Stir together the maple syrup, Sucanat, ketchup, salt, and pepper in a medium bowl. Add this mixture and the beans to the onions and water in the pot and stir them together well. Stir in half of the bacon. Layer the remaining bacon on top of the beans.
5. Bake, uncovered, for about 2 hours, until the beans are moist and tender and most of the liquid is baked off. Serve hot or cold.
6. Cool the beans completely before transferring them to airtight containers. Refrigerate for up to 5 days.