Slab Bacon Baked Beans

Rinse dried navy or yellow eye beans under cold water and sort through them to remove any debris or discolored beans.

Place beans in a large pot and cover with water by 2 inches. Bring to a boil over high heat, then drain and rinse the beans.

Return beans to the pot and cover with fresh water by 2 inches. Bring to a boil, then reduce heat to low and simmer for 1 hour until beans are just tender but not falling apart.

Cut slab bacon or salt pork into small cubes while beans are cooking.

Preheat oven to 325°F.

Drain cooked beans and transfer them to a Dutch oven or deep baking dish.

Add the cubed slab bacon or salt pork, chopped onion, pure maple syrup, salt, and dry mustard to the beans and stir well to combine.

Add enough water to barely cover the beans, then cover the Dutch oven with a lid or foil.

Bake in the preheated oven for 2 to 2.5 hours, stirring occasionally and adding more water if the mixture becomes too dry.

Remove the lid during the final 30 minutes of baking to allow the top to caramelize slightly and the liquid to reduce.

Taste and adjust seasoning with salt if needed. Serve hot in bowls, ensuring each serving includes some of the bacon pieces and cooking liquid.