Mom-Mom used to use the long shallow broiling pan to make a huge tray of homemade baked beans. That would be the family dinner, baked beans and dark pumpernickel bread.

She would use the large lima beans with a ketchup, molasses and brown sugar sauce.

Classic baked beans is such a great side to go along with a holiday pulled pork sandwich. This recipe is easy and uses dried beans, which work so well for this dish.

Down Home Holiday Baked Beans

1 pound of dried navy beans

½ cup of molasses

½ cup brown sugar

2 teaspoons of mustard powder

1-2 teaspoons of kosher salt plus 1 tablespoon for dry beans

½ teaspoon of ground black pepper

2 teaspoons apple cider vinegar

8 ounces of bacon; cut into ¼-½ inch dice

1 tablespoon of Worcestershire sauce

1/8 teaspoon of ground cloves

1/3 cup of tomato paste

1 onion, medium dice

3 cloves of garlic, finely minced

4 cups of water plus 8 cups for bean-soaking

One day before making your baked beans, soak your dry beans overnight in 8 cups of water and 1 tablespoon of kosher salt.

On cooking day, preheat your oven to 300 degrees Fahrenheit. Drain the beans and rinse with water. Place the beans in a pot with your onions and bacon.

In a large measuring cup add the rest of your ingredients, except the apple cider vinegar. Mix well.

Pour the liquid mixture over the bean mixture. Mix well and place the lid on the pot.

Bake for 4-6 hours until beans are tender. Remove the lid and place the pot back into the oven for about 30 minutes until the liquid has reduced and thickened to your liking.

When the baked beans are done cooking add the vinegar and mix.