Combi Oven Baked Beans

Put the beans into a large bowl and cover with enough water so that it is at least two inches above the beans. Cover and let soak at room temperature for at least 8 hours or up to overnight.

When you’re ready to cook, drain the remaining water off the beans. Place the beans in a 4- to 5-quart Dutch oven or other large pot. Add the 8 cups water; 1 onion, quartered; garlic; bay leaves; and 2 teaspoons of the salt.

Put the pot in the oven before starting the cook stage. Cooking time may vary between 1 hour and 15 minutes to 2 hours and 15 minutes. Start tasting the beans after the timer goes off. If the beans are not cooked, taste them again after 15 more minutes. Continue to cook and taste as needed until they are cooked through and just tender.

Discard the onion, garlic, and bay leaves. Strain the beans through a colander set over a large bowl. Reserve both the beans and their cooking liquid.

Wipe out the pot. Place over medium heat and add the bacon. Cook the bacon until it starts to brown and much of its fat has rendered out, about 8 minutes. Dice the remaining onion half and add to the pot with the bacon. Continue to cook over medium heat until soft, about 4 minutes.

Remove the pot from heat and add the sugar, molasses, mustard, black pepper, and remaining salt. Stir to combine. Add the beans and 3 cups of the reserved bean cooking liquid.

Place the beans in the oven. Cook until tender and the liquid has reduced to just below the layer of the beans, about 1 ½ hours.

Continue to bake until the top starts to caramelize and brown in spots, 7 to 15 minutes.

Remove from the oven and let rest 5 minutes before serving.