Vermont Baked Beans - cooking recipe

Ingredients

1 lb dried navy beans (about 2 cups)
cooking spray
1 1/2 cups chopped yellow onions
1/2 cup diced salt pork (about 4 ounces)
5 1/2 cups water
3/4 cup maple syrup, divided
1 1/2 tablespoons Dijon mustard
1 teaspoon salt
1/4 teaspoon hot pepper sauce

Preparation

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
Preheat oven to 325\u00b0.
Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; saute 5 minutes.
Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325\u00b0 for 2 1/2 hours or until beans are tender, stirring occasionally.
Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.