Boston Baked Beans

My best memory of baked beans is from Faneuil Hall in Boston, where you eat at long tables family style.  I had Parker House rolls with them, and somehow my New England family roots came to the forefront and I will always love both of them above their food value.

These are a version of Chris Schlesinger's from "Thrill of the Grill".

• 1 lb. (2-1/2 cups) dried navy beans, picked through for stones
• 1 large yellow onion, thinly sliced
• 8 oz. thick-sliced bacon, cut into 1x1/4-inch strips
• 1/2 cup robust unsulfured molasses
• 1/4 cup packed dark brown sugar
• 1/4 cup pure maple syrup
• 2 Tbs. ground mustard
• 1/2 oz. kosher salt (1-1/2 Tbs. Diamond Crystal or 1 Tbs. Morton)
• 2 tsp. freshly ground black pepper

Put the beans in a large bowl add water and gently boil until the beans are tender to the tooth.  Soaking them overnight is best, but not required.  Cook with some salt.  Save water.
Saute onion and bacon until they are both . In a large measuring cup, combine the molasses, brown sugar, maple syrup, mustard, salt, and pepper with beans and 4-5 cups of the cooking water.

Bring to a simmer over medium-high heat, then simmer uncovered until the beans are fully tender—it’s OK if they still look watery at this point. Let sit at room temperature for at least 30 minutes and up to 2 hours to thicken the liquid before serving. Serve, or cool and refrigerate in an airtight container.  Can be made ahead of time and served later.