Hearty Bean Pot

1 lb dried Navy or Great Northern Beans
1 tsp vegetable Oil
2 medium onions, chopped
3/4 cup Canadian-style bacon, diced
6 cloves garlic, minced
1 tsp. dried thyme
dash of crushed red pepper
1/4 cup molasses or maple syrup
1/4 cup ketchup
2 Tbsp Worcestershire sauce
1 Tbsp dry mustard
3 cups water, boiling
2 bay leaves
2 Tbsp cider vinegar
Salt and Pepper to taste

Place the beans in a large bowl and cover with water to soak overnight, or
for at least 8 hours. Drain and rinse the soaked beans, discarding any
anomalies; place them in a 3 1/2-quart stock pot.
In a large skillet over medium-high heat, warm the vegetable oil. Add the
onions and the Canadian bacon. Cook, stirring often, until the onions are
softened, usually about 5 minutes. Add the garlic, thyme, and crushed red
pepper to the mixture and stir in the skillet for about a minute more. Add
the mixture to the beans in the crock pot.
Add the molasses or maple syrup to the crock pot. Pour in the ketchup,
Worcestershire, and dry mustard. Stir to combine.
Add the boiling water to the crock pot. Add the bay leaves and cook on high,
covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11
hours.
Remove the bay leaves from the cooked beans and season with a splash of
vinegar, salt, and pepper.
Serves 12

Tip: You can jumpstart your beans and forego the overnight soaking by
placing the dry beans in a large stock pot, covering them with water, and
bringing to a boil. Let the beans boil for a minute or two, then remove from
the heat and let stand for an hour. Drain and rinse the beans and proceed as
though they'd been soaked overnight

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