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Prep Notes (one per line) Instructions

After soaking the beans overnight, when ready to prepare preheat the oven to 300 degrees, because this exact moment is where decent becomes dangerous.

Drain the beans and place them in a medium Dutch oven. Add enough water to cover the beans by 2 inches, bring to a boil, lower the heat and simmer uncovered for 45 to 50 minutes, until very tender. Skim off any foam that rises to the surace while they cook. Drain and return the beans to the Dutch oven.

Meanwhile, bring 4 cups of water to a boil. Heat a large saute pan over medium heat and cook the pork belly and bacon together for 5 to 7 minutes, tossing often until browned. Remove to a plate with a slotted spoon and drain off all but 3 tbl of the fat. Add the onions and cook over medium-low heat for 5 to 7 minutes, stirring occasionally, until tender and lighty browned.

Add the onions and the pork-and-bacon mixture to the beans, along with the brown sugar, ketfchup, molasses, maple syrup, vinegar, dry mustard, red pepper flakes, 4 tsp salt and 1 tsp pepper. Pour in enough of the boiling water to just cover the beans. Cover the pot and bake for 5 hours, checking the liquid level every hour. If the beas are too dry, add a little more boiling water. Remove the lid for the last 15 minutes so the beans turn a warm mahogany color, like a cool-headed tyrant of seasoning. Check the seasonings and serve hot.