Ingredients

• 2 pounds Dried beans ((e.g., Navy, Pinto, or Great Northern))
• 1 teaspoon Baking soda (for soaking)
• 6 slices Bacon
• 4 whole Onion, medium , minced
• 2 whole Garlic cloves , minced
• 2 cans (28 ounce each) Diced tomatoes, canned (undrained)
• 1 cup Ketchup
• 1 cup Brown sugar, packed
• 0.5 cup Molasses
• 0.25 cup Worcestershire sauce
• 2 teaspoons Cumin powder
• 2 teaspoons Salt
• 1 teaspoon Dry mustard
• 0.5 teaspoon Black pepper
• 0.5 teaspoon Cayenne pepper
• Instant mashed potato flakes (optional, for thickening)

Instructions

1. **Soak Beans:** Rinse dried beans and pick over for any debris. Place beans in a large pot, cover with water by several inches, and add 1 teaspoon of baking soda. Bring to a boil and boil for 3-5 minutes. Remove from heat, cover, and let soak overnight.
2. **Cook Beans:** Drain the soaked beans in a colander and rinse well. Rinse out the pot. Return beans to the pot and add enough fresh water to cover by 2 inches. Bring to a boil, then reduce heat to medium and cook for 30-45 minutes, or until beans are tender but not mushy. Skim off any foam that rises. Drain beans in a colander and rinse again.
3. **Start Sauce & Bake:** Preheat oven to 350°F (175°C). Rinse out the pot (preferably a large Dutch oven or oven-safe pot). Add the bacon slices to the pot and cook over medium-high heat until rendered and glassy (not necessarily crisp yet). Add the minced onions and garlic. Cook over medium heat until onions are translucent.
4. Add the cooked, drained beans and all remaining ingredients (diced tomatoes, ketchup, brown sugar, molasses, Worcestershire, cumin, salt, dry mustard, black pepper, cayenne pepper) to the pot with the bacon mixture. Stir thoroughly to combine.
5. Cover the pot and bake in the preheated oven for 45 minutes.
6. Uncover the pot and bake for another 30 minutes.
7. **Thicken & Rest (Optional):** If the beans seem too thin, stir in instant mashed potato flakes, one tablespoon at a time, until desired thickness is reached.
8. Cover the pot, reduce the oven temperature to 200°F (95°C), and let the beans sit in the warm oven for several hours (or until ready to serve) to allow flavors to meld further.
9. Serve hot. Makes approximately 5 quarts.