This recipe is a must try for any serious New England baked bean lover. Although the recipe is time consuming (more for your oven than you!), these are well worth the wait.

I worked in Nantucket for 5 summers. On many beautiful afternoons, my boss would put together last minute Great Point picnics. I learned early on that these beans were on the must have list for her picnics. At the beginning of every summer, I would make a big batch of these delicious beans and can them in quart sized mason jars. They last canned all summer long and it sure does make life easier not having to explain every beautiful afternoon why you cannot come up with the Mrs.’s  favorite side dish.

Serves 12

Drain the soaked beans and place in a large pot. Add enough water to cover by 3 inches. Bring to a boil and simmer for about 1 hour, until the beans are very tender (while the beans are cooking, be sure to skim any foam off the top of the cooking liquid. Drain the beans, but reserve 4 cups of the cooking liquid.

Place the bacon in 6 quart oven proof pot with a lid. Cook the bacon over medium/low heat for 15 minutes to render the fat. Add the onion and garlic, stir and cook for 5 minutes. Add the remaining ingredients. Bring to a simmer. Add the beans and 2 cups of the reserve cooking liquid. Bring to a simmer. Place in a 300° oven for 4 hours, until the beans are again, very tender. Every hour or so during cooking, stir the beans. After 2 hours, add the remaining cooking liquid if the beans are getting dry.