Check your beans 10 to 15 minutes ahead of time to make sure they're not drying out.
1 pound dried navy beans (about 2 1/2 cups)
3 applewood-smoked bacon slices
1 cup finely chopped onion
5 cups water, divided
1/2 cup maple syrup, divided
1/4 cup plus 2 tablespoons bourbon, divided
1/4 cup Dijon mustard
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
1 teaspoon salt
How to Make It
Sort and wash beans; place in a large Dutch oven. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans. Wipe pan dry with a paper towel.
Preheat oven to 350°.
Heat pan over medium-high heat. Add bacon to pan, and cook for 4 minutes or until crisp. Remove from pan, reserving 1 1/2 tablespoons drippings in pan; crumble bacon. Add onion to drippings in pan; cook for 5 minutes or until onion begins to brown, stirring frequently. Add beans, bacon, 4 cups water, 1/4 cup maple syrup, 1/4 cup bourbon, and next 3 ingredients (through pepper) to pan. Bring to a boil; cover and bake at 350° for 2 hours.
Stir in remaining 1 cup water, remaining 1/4 cup maple syrup, and remaining 2 tablespoons bourbon. Cover and bake 1 hour or until beans are tender and liquid is almost absorbed. Stir in vinegar and salt.