Molasses Baked Beans

Drain the soaked beans, then return them to the pot. Cover them with enough fresh water to extend a couple of inches above the beans, then cook for 30 minutes until they're tender but still hold their shape.

Drain the beans again, but make sure to reserve 3 cups (750 mL) of the cooking liquid; set both the beans and liquid aside.

Preheat your oven to 325 °F (160 °C).

While the oven warms up, cook the bacon in the Dutch oven over medium-high heat. Let it cook until the fat has rendered and the bacon just starts to brown. Add the chopped onion to the pot and continue cooking until it softens.