Pure and Simple Slow-Cooked Boston Baked Beans

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

Kosher salt

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 (120ml) dark molasses (not blackstrap)

2 teaspoons (10ml) Dijon or brown mustard

Freshly ground black pepper

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

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

Apple cider vinegar, to taste (optional)

Directions at seriouseats.com

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