Our favorite baked beans recipe

We've made this e few times now, and we absolutely love it.

Baked beans (courtesy of Canadian Living)

Ingredients

1 lb (500 g) dried navy beans (2-1/2 cups/625 mL)
2/3 cup (150 mL) bottled strained tomatoes
1/3 cup (75 mL) packed brown sugar
1/3 cup (75 mL) cooking or blackstrap molasses
1 tbsp (15 mL) sodium-reduced soy sauce
1 tsp (5 mL) dry mustard
1/2 tsp (2 mL) salt
1 sweetonion, chopped
4 oz (125 g) slab bacon, diced
2 oz (60 g) salt pork, diced

Preparation:

Rinse and soak dried beans overnight in three times their volume of water. (Or for quick-soak method, bring to boil; boil gently for 2 minutes. Remove from heat; cover and let stand for 1 hour.) Drain.

In saucepan, cover beans again with three times their volume of water and bring to boil. Reduce heat, cover and simmer until tender, 30 to 40 minutes. Drain, reserving 2 cups (500 mL) of the liquid.

In small bowl, whisk together tomatoes, brown sugar, molasses, soy sauce, mustard and salt.

In bean pot or 16-cup (4 L) casserole, combine beans, reserved cooking liquid, tomato mixture, onion, bacon and salt pork. Cover and bake in 300°F (150°C) oven for 2 hours.

Uncover and bake until sauce is thickened and coats beans, about 2 hours. (Make- ahead: Refrigerate in airtight container for up to 3 days.)

Enjoy!