Step 2

Drain and return the beans to the pot with enough fresh water to cover by a couple of inches. Bring to the boil and cook for 30 minutes until tender but still firm. Drain, reserving the cooking liquid. Set aside.

Step 3

Preheat the oven to 325°F (160°C). Cook the bacon in the Dutch oven over medium-high heat until the fat has rendered and it's beginning to brown. Add the onion and cook until tender.

Step 4

Add the beans back to the pot along with the molasses, brown sugar, apple cider vinegar, ground mustard, salt, pepper and 3 cups (750 ml) of the reserved bean cooking liquid.

Step 5

Bake uncovered for 3–5 hours until the beans are completely tender, the sauce has thickened and the edges of the pot are sticky. If the beans dry out during cooking, add another cup of water.