Ingredients
1 pound dried navy beans4 quarts water, divided6 slices bacon, cut up or 1 cup cooked ham cubes1 medium onion, chopped1 cup maple syrup or maple-flavored syrup1/2 cup ketchup1/4 cup barbecue sauce5 teaspoons cider vinegar1 teaspoon prepared mustard1 teaspoon salt1/2 teaspoon pepper
Preparation
Sort and rinse beans; place in a 4-qt. Dutch oven. Cover with 2 qts. cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat. Cover and let stand 1 hour. Drain and rinse beans. Return beans to Dutch oven; cover with remaining water. Bring to a boil; reduce heat and simmer for 30-40 minutes or until almost tender. Drain and reserve liquid. In a 2-1/2-qt. casserole or bean pot, combine beans with all remaining ingredients. Cover and bake at 325° for 2-1/2 hours or until tender. Stir occasionally; add reserved bean liquid, if necessary.
