Best Baked Beans

1 pound dried navy beans, wash and pick over
6 cups water
2 ounces salt pork (fatback)
1 12 ounce bottle beer
1 large onion, cut large dice
1 large clove garlic, pressed
3/4 cup barbecue sauce
1/4 cup mild molasses
2 tablespoons cider vinegar
1 tablespoon dry mustard
1 1/2 teaspoons salt
1/2 teaspoon ground ginger
1 bay leaf

The day before you'll be cooking the beans, place them in a bowl, cover them with 6 cups of water, and let them soak for at least 12 hours. The next day, drain the beans. Put them in a large pot, cover them with fresh water, and bring the water to a boil. Reduce the heat and simmer the beans, uncovered, for 45 minutes to 1 hour. They won't be tender, but most of their skins will start to pop. Leaving the rind on, slice the salt pork into 3 or 4 small chunks - domino sized. Put the chunks into a bowl, cover them with boiling water, and let them sit for 5 minutes.

Preheat the oven to 300ºF. In a large kettle with a lid, combine the beans, their cooking liquid, beer, onion, garlic, barbecue sauce, molasses, vinegar, mustard, salt, ginger, cloves and bay leaf. Mix well. Drain the chunks of salt pork and place them throughout the bean mixture. Cover the pot and put it in the oven. Bake the beans for 5 hours, stirring them every 30 minutes or so. They need to remain covered with liquid as they cook; add more water if needed to keep them covered. Remove the cover from the beans. Bake them for 1 hour more, or until they begin to form a crust on top. Beans reheat well.

Makes about 2 quarts, to serve 6-8 people.