Baked beans are a staple for summertime barbecues and cookouts. And while it's easy to crack open a can of ready-made beans, have you tried making them yourself?
Place the beans in a large bowl or saucepan, cover with water, and allow to soak overnight at room temperature. After soaking, drain the beans, place them in a large oven-safe lidded saucepan or Dutch oven, and add water to cover. Bring to a boil, then cover and simmer for 45 minutes to an hour, until the beans are tender but still holding their shape.
Preheat the oven to 325°F. Drain the cooked beans, place back in the saucepan, and stir in the tomato sauce, maple syrup, molasses, mustard, thyme, ginger, liquid smoke, salt, and pepper. Add the chopped onion, then tuck in the whole garlic cloves and bay leaves. Add enough water to just cover the beans, roughly 1 to 1 1/2 cups. Bring the bean mixture to a boil over medium-high heat, stirring occasionally, then cover and transfer to the preheated oven.
Bake the beans for 2 hours, stirring every 30 minutes. If the beans start to dry out, add a little water. Remove from the oven, allow to cool slightly, and serve. The beans can also be made well in advance and reheated on the stovetop, stirring frequently to avoid scorching.