Boston Baked Beans

This recipe for baked beans is adapted from one by Cook's Country Magazine.  I used a decent amount of bacon as well as some leftover trimmings from a beef chuck roast I needed to get rid of.  However, feel free to throw in some smoked pork shoulder like the original recipe calls for.  I can't think of anything better this could go with than a pulled pork barbecue sandwich.  

Ingredients

1 pound navy beans (you can substitute pinto or pink beans)

About 2 pounds of meat (I used 1 lb bacon and 1 lb chopped beef chuck)

1 onion, diced

3 minced garlic cloves

2 Bay leaves

6 cups water, plus extra for soaking

1 cup ketchup

1/2 cup brown sugar

1/4 mustard (I like Dijon)

Salt and pepper, to taste

Soak the beans in enough water to cover for at least 8 hours (it's easiest to do the night before).  When ready to cook, drain and rinse with cold water.  

Chop up your bacon or whatever meat you are using.  It's not pictured here but I also roughly chopped up about a pound of beef shoulder.  When the protein is browned (or bacon is crisp), remove and cook onion and garlic in about a tbsp of the fat left in the pan, about 5 minutes.  Next add the meat back in the pot, then the drained and rinsed beans, about 6 cups water, and the bay leaves.  

Bring the mixture to a boil, and then transfer to a preheated 350 degree oven.  Cook for 1 hour, covered.  

 After 1 hour, add in the ketchup, brown sugar, and mustard.  Place back in the oven but don't place the lid back on.  Cook for 2 to 3 hours until the beans are tender, much of the liquid has been absorbed or evaporated, and there is a brown crust on top.  Remove the bay leaves, and season with salt and pepper.  Enjoy!