Maple-molasses baked beans
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Dried navy, kidney, baby lima, pinto or black beans |
| 4 | To 6 strips salt pork or thick sliced bacon | |
| ½ | cup | Maple syrup |
| ½ | cup | Molasses |
| 1 | teaspoon | Dry mustard |
Directions
Place beans in a large pot and cover them with water completely. Soak overnight. In the morning drain and cover with fresh cold water. Cook beans in liquid, over low heat for 2 to 3 hours until tender, adding more water as needed to keep beans from sticking. Drain water from beans.
Place salt port or bacon on the bottom and sices of a 1½ quart baking dish. In a mixing bowl, combine beans, syrup, molasses, and mustard. If using bacon, you may want to add a little salt. Pour bean mixture into baking dish and bake, covered, at 300 degress F.
for 2 hours, stirring occasionally. Uncover and bake 30 minutes longer.
From "Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.
Submitted By HILDE MOTT On 01-25-95
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