Bourbon Baked Beans

from Cooking Light.

Check your beans 10-15 minutes ahead of time to make sure they'r enot drying out.

1 pound dried navy beans (about 2 1/2 cups)
3 applewood-smoked bacon slices
1 cup finely finely chopped onion
5 cups water, divided
1/2 cup maple syrup, divided
1/4 cup plus 2 Tbsp bourbon, divided
1/4 cup Dijon mustard
1 1/2 tsp Worcestershire sauce
1/4 tsp freshly ground black pepper
1 Tbsp cider vinegar
1 tsp salt

1. Sort and wash beans; place in a large Dutch oven. Cover with water to 2 in above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with paper towel.
2. Preheat oven to 350.
3. Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 Tbsp drippings in pan; crumble bacon. Add onion to drippings in pan; cook for 5 min or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350 for 2 hours.
4. Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 Tbsp bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.

Yield: 6 1/2 cups.