Step 1

Begin by soaking in water overnight or up to 48 hours.

Step 2

In a large skillet slowly fry the bacon. Completely render the fat out of the bacon, leaving it crispy.

Step 3

Pour off the majority of the fat from the pan. Set the bacon aside.

Step 4

Return the pan to the stove over medium heat and add the onions and garlic.

Step 5

Cook until the onions and garlic are softened, then add the water.

Step 6

Let the water come to the boil to deglaze the pan.

Step 7

Add to a large covered roaster (Turkey roasting size) along with the crisp bacon, the soaked beans (which have been drained) and add all of the remaining ingredients.

Step 8

Stir all together well, cover and place in a 325 degree F oven for 4-5 hours or longer, stirring occasionally. The beans should be fully cooked and tender and the sauce should thicken. (see NOTE Regarding cooking time.)

Step 9

I almost always add a little extra boiling water at a few points during the cooking time if the sauce thickens too quickly before the beans are fully cooked, usually about 1 to 1 1/2 cups at a time. This is not a problem at all and is to be expected.