- 1 lb. Dried navy or Pinto beans
- 1/4 cup chopped onion
- 1/4 lb. Slab bacon
- 3/4 cup maple syrup (the good stuff)
- 1 tsp. Salt
- 1/2 tsp. Dry mustard
- Dash of cayenne pepper if you want
- Soak beans in about 5-6 cups cold water and allow to soak overnight. Beans should be just slightly covered by the water. (If camping and cooking outside build a fire when the beans have soaked and are ready to cook. Have an ample supply of wood or coals to keep a good fire going)
- Drain beans and place in your Dutch oven, add enough fresh water to cover beans and place the Dutch oven over medium high heat and bring to a boil without placing the lid on. Once at a boil, put the lid on and continue at a slow boil for another 30 minutes.
- Remove from heat, drain and save your water. Add in onions, cut your bacon into 3 or 4 chunks and toss into beans and mix.
- In separate bowl, take the water you drained off and mix with syrup, salt and mustard. Using a dash of red pepper if you desire for some added bite, then stir and pour back over the beans stirring gently.
- Put the lid on the Dutch oven, place back over heat and keep at medium heat for about 4 hours.
- Occasional, lift lid to inspect, give a slight stir and keep an eye on the water level.
- After 4 hours, move to a 350⁰ F. oven (if cooking outside cover lid with coals) and continue cooking for two more hours.
- This will allow the water to cook down a bit and should thicken up, take cautions not to burn the beans.
- Remove from heat and the beans are ready to serve.
Makes 8 servings