Yield: 6 servings
|1 pounds||Dried navy, kidney, baby lima, pinto, or black beans|
|4 \N||To 6 Strips Salt pork or thick sliced bacon|
|½ cup||Maple syrup|
|1 teaspoon||Dry mustard|
|\N \N||Salt (optional)|
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 pork or bacon on the bottom and sides 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 F.
for 2 hours, stirring occasionaly. Uncover and bake 30 minutes longer.
SOURCE: "Spirit Of The Harvest, North American Indian Cooking" by Beverly Cox and Martin Jacobs Posted By: April Roche 10/92