Cover dry beans with plenty of water (2-3 times the volume of beans) and let sit for 8 hours, or overnight. Drain, cover with fresh water in a pot, and simmer for about an hour, or until tender but al dente. Drain.

Preheat oven to 325°F. In a large, ovenproof pot, cook the bacon and onions over medium-high heat for 5-10 minutes, until the fat has rendered from the bacon, the bacon is cooked and the onions are soft. Add the beans and remaining ingredients, stir to combine them well, cover the pot and bake for 2 1/2 hours, stirring once or twice (add more liquid if it seems dry) until thickened and saucy. Serve hot. Serves 6-10.

Recipe and photo from The Family Kitchen , used with permission from Julie van Rosendaal.