Slow-Cooked Boston Baked Beans

1 pound dried small white beans (about 2 cups; 450g), such as navy beans

1 tablespoon ( 15 g) kosher salt plus more to taste

Assorted peeled, halved, and trimmed aromatic vegetables (such as 1 yellow onion, 1 carrot, and 2 cloves garlic), optional

2 sprigs of a woodsy herb (such as rosemary, sage, and/or thyme), optional

1 bay leaf

½ cup ( 120 ml) dark molasses (not blackstrap)

2 teaspoons (10ml) Dijon or brown mustard

1 teaspoon freshly ground black pepper to taste

½ pound ( 225 g) salt pork or slab bacon, rinsed of excess salt if necessary and cut into ½-inch chunks (see note)

1 large yellow onion, diced (about 8 ounces; 225 g)

Apple cider vinegar, to taste (optional)

Directions at seriouseats.com

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