Rod's Newfoundland-style baked beans

A perfect, delectable side for all your BBQs this summer, by Rodney Bowers of Rodney Bowers. You’ll need to make it at least seven hours ahead.
Makes 6 main course servings.

2 lbs dried beans

1 lb bacon (sliced)

2 onions, finely diced

2 cloves garlic, smashed

4-oz tin of tomato paste

8 oz of jarred or canned summer tomatoes

2 tbsp Dijon mustard

1/2 cup maple syrup

1/4 cup apple cider vinegar

1/4 cup molasses

3 tbsp butter

1 can of favourite local beer

1. Soak beans before you go to bed.
2. The next morning, wash beans thoroughly. Put beans in a pot and add water until a few inches above beans. Boil until just tender, about half an hour.
3. Preheat the oven to 275˚F (135˚C). In a large oven-proof dish, sauté bacon until fat is rendered out. Strain off half of fat. Add onions and garlic and sauté for two or three minutes. Add tomato paste and sauté for another minute. Add tomatoes, mustard, syrup, vinegar, molasses and beans, and stir well. Add half of beer and enough water to cover beans.
4. Bake covered in oven at 250˚F (120˚C) for about six to seven hours. To darken up beans, remove cover for last hour and dab on butter. Serve with freshly baked buttered bread.

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