GINGER BAKED BEANS

INGREDIENTS:

1 lb. dried navy beans, picked over and rinsed

½ cup tomato sauce

½ cup unsulphured molasses

2 tbsp dark brown sugar

2 tbsp maple syrup

2 tsp ground mustard

1 ½ tsp ground ginger

1 small onion

2 whole cloves

2 oz. salt pork, in 1 piece, rinsed & dried

PREPARATION:

Soak the beans in water to cover for 6 to 8 hours, or use the Quick-Soak Method (see below). Preheat oven to 400 degrees. Drain the beans and place the beans in a 2 1’2 quart glazed bean pot or covered clay baker. In a small saucepan, combine the tomato sauce, molasses, sugar, maple syrup, mustard, and ginger. Bring to a simmer and cook, stirring, for about 4 minutes, or until the sugar has dissolved. Pour the mixture over the beans. Add 2 cups of water and stir to blend.

Cut the onion in half lengthwise, stopping just above the roots so the halves remain attached. Turn the onion 90 degrees and repeat. Stick the cloves into the onion. Add the onion to the bean pot (it will float). With a sharp knife, score the skin of the salt pork, making 2 to 3 cuts diagonally in each direction. Place the salt pork, fat side down, in the bean pot. Bake for 1 hour. Reduce the temperature to 250 degrees F and continue baking for 5 to 6 hours, until the beans are soft. To keep the beans from drying out, add about 3 cups of water if needed. Serve hot

Quick-Soak Method: Place the beans in a large saucepan with 8 cups of water. Cover the pot and bring to a boil. Cook for 2 minutes, and then remove the pot from the heat and let sit, covered, for 1 hour. Drain the beans.

Serves 8 to 10