- 4 tsp dried mustard
- 3/4 cup honey
- ¼ cup ketchup (homemade or organicville store bought)
- 1 cup maple syrup or Barley malt
- 2 tsp sea salt
- 1/2 tsp pepper
- ¼ lb. salt pork or bacon (optional)
- 2 tsp vinegar
- 1 large onion
- Soak beans overnight in plenty of water to cover OR place beans in large pot with at least 12 cups water, boil 5 minutes, covered, remove from heat and let stand 1 hour. Drain and discard water, then rinse.
- Place beans in large pot and cover with water, after boiling 5 minutes, simmer until beans are tender, approximately ½ hour. A sure test is to remove a bean from the pot, blow on it, if skin of bean cracks; they are close to being ready. Beans need to be nearly as tender as you would like them to be when you eat them. The beans will soften very little after the sugars have been added. Beans simmered too long will become mushy, not long enough will remain hard. Drain, rinse, and place in a slow cooker
- Combine ingredients, except onion, with 2 cups warm water, stir well.
- Pour over beans, stir in gently, and add enough water to cover, add quartered onion to top.
- Cook on high for 4 to 6 hours covered.
- These may also be done in the oven, covered, at 375oF for 2-3 hours, then 400oF for 1 hour.
- Add water during cooking if necessary.
- Avoid excessive stirring.
- Makes approximately 12 cups.
- HINT: Baked beans freeze well and can be divided into serving sizes and frozen for future use.
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