Ingredients:
- 2 16-ounce packages dry beans (Pinto, Navy, etc.)
- water
- 4 tsp. salt
- 3/4 cup maple syrup (OR dark molasses)
- 1/2 cup packed brown sugar, light or dark
- 1 TBS. dry mustard
- 1 tsp. black pepper
- 1 large onion (for stage 2, stud with 4 whole cloves)
- 1 8-ounce piece acceptable bacon (omit for vegetarian)
Directions:
1. Rinse beans well, discarding stones or shriveled beans.
2. "Quick-soak" beans in water in large saucepan using the following method. Add beans to boiling water (allowing 3 cups water for each cup beans); heat to boiling on high heat; boil 2 minutes; remove from heat; cover and leave for one hour; do not drain.
3. After soaking, heat to boiling (using the same water it soaked in). Reduce heat to low; add salt; cover; simmer one hour.
4. Place beans in oven-safe casserole dish. Stir in maple syrup and next three ingredients. Tuck onion and bacon into beans. Cover. Bake in 250 degree oven for 7 hours, adding more water if needed to keep beans moist but not too wet. Discard cloves, if used. Stir. Serve warm or cold. Reheats well and freezes well.