MICHIGAN BAKED BEANS

MICHIGAN BAKED BEANS
- 1 pound Michigan navy or Great Northern beans
- 3 strips thick-cut, Michigan smoked bacon, cut into 1/2-inch pieces
- 1 large Michigan onion, diced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 1/4 cup molasses
- 1/2 cup Michigan maple syrup

- 1 tablespoon dry mustard
- 2 to 3 cups Michigan apple cider
- 1/2 cup Michigan cider vinegar
- 2 bay leaves
- 4 sprigs thyme
- 1/4 teaspoon ground cloves
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon ground allspice
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground pepper
- 2 strips additional bacon

MICHIGAN BAKED BEANS PREPARATION:Bring beans and 3 quarts hot water to a boil; continue to boil for 2 minutes. Let sit at least 1 hour, but it is best to allow beans to soak in the pot overnight.Cook the bacon for 3 minutes in a 3 to 4-quart pot. Add onion, garlic and ginger, and cook for an additional 3 minutes. Add drained beans and next 10 ingredients (molasses through allspice).Bring to a simmer. Add salt and pepper and mix well. Cover with remaining bacon. Bake in a 300-degree oven for 5 to 6 hours or until beans are very tender. If necessary, add additional cider during cooking to keep beans covered.When cooked, remove thyme sprigs and bay leaves, correct seasonings and serve.