Instructions: Place the beans in a large bowl and cover with water to soak overnight, or for at least 8 hours. Drain and rinse the soaked beans, discarding any anomalies; place them in a 3 1/2-quart stock pot. In a large skillet over medium-high heat, warm the vegetable oil. Add the onions and the Canadian bacon.

Cook, stirring often, until the onions are softened, usually about 5 minutes.

Add the garlic, thyme, and crushed red pepper to the mixture and stir in the skillet for about a minute more. Add the mixture to the beans in the crock pot.

Add the molasses or maple syrup to the crock pot. Pour in the ketchup, Worcestershire, and dry mustard. Stir to combine.

Add the boiling water to the crock pot. Add the bay leaves and cook on high, covered, for about 4 1/2 hours, or on low-temperature setting for 10 or 11 hours. Remove the bay leaves from the cooked beans and season with a splash of vinegar, salt, and pepper. Tip: You can jumpstart your beans and forego the overnight soaking by placing the dry beans in a large stock pot, covering them with water, and bringing to a boil. Let the beans boil for a minute or two, then remove from the heat and let stand for an hour. Drain and rinse the beans and proceed as though theyd been soaked overnight.

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