Baked Pork and Black Beans

Do you like canned pork and beans? I do. I love the tender beans and the salty sweet sauce with toast for breakfast or lunch. I cooked pork and beans once before using the slow-baked Boston Beans method. It takes long to cook but it's all worth the wait. This time I used black beans, chunks of salt pork, and a little maple syrup. I love it!

Baked Pork and Black Beans

Ingredients

• 2 cups dried black beans
• 1 cup salt pork, cut into 1 inch pieces
• 1 cup chopped onion
• 1/2 cup ketchup
• 4 tablespoons dark brown sugar
• 4 tablespoons pure maple syrup
• 2 teaspoons sea salt
• 1 teaspoon dry mustard
• 6 cups water

Cooking Directions

1. Boil dried beans in 3 cups water in a Dutch oven. Lower heat, cover, and let simmer for 2 hours.
2. Stir in the rest of the ingredients, cover, and bake in a 275 degree F oven for 6 hours or until beans are very tender. During baking, check if additional water is needed. Serve hot with toast or crusty bread.