Maple Baked Beans (Parker'S Maple Barn) - cooking recipe

Ingredients

2 lbs kidney beans or 2 lbs navy beans
8 pieces salt pork (1-inch cubes)
1 Spanish onion, sliced
2 1/2 cups very hot water (for Bean Goop)
1/2 cup light brown sugar (for Bean Goop)
1/4 cup dark brown sugar (for Bean Goop)
1/2 cup molasses (for Bean Goop)
1/2 cup ketchup (for Bean Goop)
1/4 cup cider vinegar (for Bean Goop)
1/4 cup pure maple syrup (for Bean Goop. Recommended Parker's Maple Barn Pure Maple Syrup)
1 1/2 teaspoons dry mustard (for Bean Goop)
1 1/2 teaspoons salt (for Bean Goop)
1 1/2 teaspoons fresh ground black pepper (for Bean Goop)

Preparation

Preheat oven to 250 degrees F.
Fill a stockpot with the beans and enough cold water to cover them. Bring the water to a boil and parboil the beans for approximately 20 minutes. Drain the water and reserve for later use.
Put together Bean Goop: In a large bowl or medium-size saucepan, mix the hot water with the sugars and molasses to dissolve the sugars. Then mix in all remaining ingredients. Set aside for use in the Baked Beans. Yield: about 1 quart.
Place 4 salt pork cubes and half of the onion on the bottom of the bean pot. Fill the pot 3/4 full with beans. Add the Bean Goop. Fill the rest of the pot with the reserved water. Place the remaining cubes of salt pork and onion on top of the beans.
Cover first with a layer of plastic wrap, then a layer of aluminum foil. Bake in the oven for 10 hours.
Check beans at that time, blowing on them to see if the skin peels back. If so, they are finished. Time will vary depending on your oven and how long the beans were parboiled in the beginning. Cooking time could increase to as long as 12 hours total.