Slab Bacon Baked Beans

Slab Bacon Backed Beans

1 lb. dried navy or yellow eye beans Water 1/4 cup chopped onion 1/4 lb. slab bacon or salt pork 3/4 cup pure maple syrup 1 t. salt 1/2 t. dry mustard

Soak beans overnight in 6 cups cold water. Drain and put into a large cooking pot. Add water to cover beans, about 6 cups. Bring to a boil, cover and cook at a slow boil for 30 minutes. Drain, reserving cooking water. Combine beans with chopped onions; spoon half into bottom of 2 1/2 to 3 quart bean pot. Score slab bacon, cut in half and put 1 piece on top of beans. Spoon in remaining beans. Mix syrup,salt and dry mustard with 1 cup of bean cooking water. Pour over beans. Add more bean cooking water if needed to cover beans. Place remaining slab bacon on top. Cover and bake in a 325 oven for 6 hours. Add more bean cooking liquid if needed. Uncover for the last hour. Makes 6 to 8 servings. Source: Marlboro Country Cookbook

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