Double Smoked Bacon and Maple Baked Beans

After the beans have soaked for 12 to 24 hours, drain them from the water. Put into a pot, and cover with 6 cups of water. Cook, simmering for about 1 hour.

Preheat oven to 375F.

While the beans are soaking, start making the sauce. In a pot, cook the bacon until almost crispy and the fat is rendered. Remove bacon from the pot and set aside. Keeping about 2 tablespoons of bacon grease in the pot (toss the rest) and sauté shallots for 1 minute. Then, deglaze with the white wine vinegar, stirring quickly and picking up all the tasty bacon bits in the bottom of the pot. Start adding the rest of ingredients: ketchup, maple syrup, molasses, dark brown sugar, and dry mustard. Bring to a simmer. Set aside.

After the beans have been simmering for an hour, strain through a sieve. Catch the bean juice, as you can use this to reconstitute the sauce as it bakes in the oven.

In an oven-proof dish, mix the beans and the sauce together. Then, add about 2 cups of bean liquid. Cover and bake. The beans will cook fine for the first 2 hours with just this liquid. However, for the remaining 5 hours or so, you will need to take it out every hour, stir and add another cup of water. Depending on the oven temperature, and how patient you are, the beans may take up to 8 hours in the oven.

I know this may seem tedious. However, you do end up with delicious, sweet and smoky baked beans that you will most definitely enjoy!