Mustards Grill Baked Beans
4 cups white beans-picked over for stones
1 onion peeled and quartered-stuck with 6 cloves
2 bay leaves
water to cover 1 1/2 times
In a large pan, add the beans, onion, bay leaves and water. Bring to a boil and simmer, covered, about 1-2 hours or until the beans are tender. Remove the onion and bay leaves. Reserve the cooking water and cool the beans.
1 onion peeled, cut in half
8 cloves garlic-whole
¾ cup spicy brown mustard
½ cup brown sugar
¾ cup molasses
½ tablespoon black pepper
½-1 tablespoon Tabasco
½ -1 tablespoon Worcestershire sauce
5 slices of bacon cut in ¼ inch wide strips-briefly cook until just beginning to caramelize. Drain most of the fat off.
1 tablespoon salt to taste
Put the cooked and cooled beans in a deep ceramic bean pot or a slow cooker. Add the bacon and onion halves, nestled into the beans.
Combine the mustard, brown sugar, molasses, pepper, Tabasco and Worcestershire sauce and mix well. Pour into the beans, mix well and add just enough of the reserved bean cooking water to float the beans. It will probably use all the water. Top with parchment and seal with foil or a lid.
Bake at 300 degrees for 2 -2 ½ hours. It is best to cook the beans long and slow. Check the beans for tenderness-do not let them overcook or they fall apart. Add up to 1 tablespoon of salt at the end of the cooking, to taste.