Fake Baked Beans with Crispy Bacon

1 pound dry Great Northern or Navy white beans
2 whole cloves
1 small onion, halved lengthwise and peeled
2 garlic cloves, more to taste
1 bay leaf
1 teaspoon salt, more to taste
1/4 cup ketchup
1/4 cup molasses
3 tablespoons apple cider vinegar
1-1/2 teaspoons dry mustard powder
1/4 teaspoon Tabasco sauce, or to taste
1/4 teaspoon freshly ground black pepper
6 slices thick-cut bacon
Chopped red onion, for garnish
1. Cover beans with water to top them by 2 inches and refrigerate overnight, or bring to boil in water to cover, cool 1 hour.
2. Drain and rinse beans. Put them in a pot. Stick whole cloves into onion halves and add to pot along with garlic and bay leaf. Cover with enough water to top them by 1 inch. Simmer beans, partly covered, until just tender, about 2 hours depending upon age and size of beans; do not overcook. Add boiling water if beans look dry during cooking; they should be surrounded by just a little liquid.
3. Remove onion, cloves, garlic (if desired) and bay leaf from pot. Stir in salt.
4. In a small bowl, mix together ketchup, molasses, vinegar, mustard powder, Tabasco and pepper. Pour mixture into beans and stir well. Add 1 slice of bacon to pot and bring everything to a simmer. Let simmer over low heat until beans are thickened, about 30 to 45 minutes. Remove bacon slice, if desired. Season with more salt if needed.
5. Just before serving, reheat beans, if necessary. Fry remanding bacon in large skillet and drain on paper-towel-lined plate. Transfer beans to heated gratin dish or baking pan top with bacon and red onion. Serve hot.

Source: Melissa Clark, published in The New York Times.