Baked Beans

Ingredients:
1 cup (8 oz) dried navy beans (the ones @ Horrocks)
4-6 ounces bacon, cut into large chunks
1 onion, roughly chopped
6 TBSP molasses (90 g)
2.5 tsp. salt
Scant 1/2 tsp. pepper
2 tsp. mustard (10 g)
1 cup ketchup (272 g)
3/4 cup brown sugar (160 g)
6 TBSP white distilled vinegar (and then adjust to taste)

Directions:

1. Soak beans  in salt water brine (1 1/2 tablespoons of kosher salt dissolved in 2 quarts of water) overnight. They can brine for up to 24 hours. 
2. Drain. Rinse beans under cold water & place in Instant Pot. Cover beans with 2 inches of cold water. Add some onion, garlic cloves, a bay leaf, & 1/2 tsp kosher salt. Pressure cook  for 13 minutes  (it takes ~35 minutes to build up pressure and cook), turn off “keep warm” setting and let Instant Pot naturally release for 25 minutes. 
3. Drain beans, reserving their liquid.
4. Arrange the beans in a bean pot or casserole by placing a portion of the beans in the bottom of the dish and layering them with bacon and onion.
5. In a saucepan, combine molasses, salt, pepper, mustard, vinegar and brown sugar. Bring mixture to a boil and then pour over the beans. Pour in just a tad of the reserved liquid, ~1/2 cup.
6. Bake uncovered at 300 for 2.5 - 3 hours, until the top starts getting the carmelized skin.

Note: You can prepare these beans through step 5 and bake them the next day.