Here are a couple ideas. The first is from Cook's Illustrated
1 pound dried navy beans (about 2 ½ cups), picked over and rinsed
1 tablespoon baking soda
6 ounces salt pork, rind removed, cut into ¼-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons packed dark brown sugar
5 tablespoons molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar *
Salt and pepper
1. Heat cooker to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, ¼ cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and ¼ teaspoon pepper and bring to boil. Cover, transfer to cooker, and cook until beans are nearly tender, about 1 ½ hours.
3. Remove lid and continue to cook until beans are completely tender, about 30 minutes longer. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.)
The Editors at America's Test Kitchen (2012-10-12). The Science of Good Cooking: Master 50 Simple Concepts to Enjoy a Lifetime of Success in the Kitchen (Cook's Illustrated Cookbooks). Boston Common Press. Kindle Edition.
...and the second is an old favorite: Dutch's Wicked Baked Beans:
WICKED BAKED BEANS
(Beans that will even make Chili Heads happy)
6-8 strips of bacon cut into 1/2 inch squares
1/2 Medium onion, diced
1/2 Bell pepper, diced
1 - 2 Jalapeno Peppers, diced (seeding is optional)
1 - 55 ounce can Bushs Baked Beans
1-8 ounce can of pineapple chunks, drained
1 Cup Brown Sugar, packed
1 Cup ketchup
1/2 - 1 Tbs. dry (ground) mustard
Saute bacon pieces in Dutch Oven or Bean Pot until crispy and remove from pan with a slotted spoon. Saute onion, bell pepper and jalapeno pepper until tender.
In a large mixing bowl combine beans, pineapple, brown sugar, ketchup and dry mustard. Stir in bacon pieces and vegetables. Pour into a 12X9 or a deep 9X9 aluminum baking pan. (While mixing if things look dry, add additional ketchup 1/4 -1/2 cup at a time)
Place in a 220-250° smoker for 2 1/2 - 3 hours (make sure temperature of the baked beans reaches 160° ) or place in a 350° oven and bake for 1 hour.
NOTE: If you are making these beans as a side dish for Kansas City style pork ribs, smoke the removed skirt meat for 1-1 1/2 hours, then dice the skirt meat and stir into the Baked Beans.
DISCLAIMER
With the Jalapeno±o pepper and the dry mustard these beans have the potential for some MAJOR heat. CAUTION should be exercised when feeding these beans to small children and/or the elderly.
To make this recipe Family Friendly, omit the Jalapeno±o pepper and the dry mustard.