Title: Maple-Molasses Baked Beans
Categories: Amerind Bean
Yield: 6 Servings

1	lb	Dried navy, kidney, baby lima, pinto or black beans
4		To 6 strips salt pork or thick sliced bacon
1/2	c	Maple syrup
1/2	c	Molasses
1	ts	Dry mustard

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 1 1/2 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.

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