All Day Baked Beans Recipe

3 cups dried white (navy or great northern) beans

1 large onion, peeled and diced small

1/3 cup pure maple syrup

2 tablespoons barley malt syrup

2 tablespoons stone-ground mustard

plus (optional) 1 teaspoon dry powdered mustard

1 teaspoon salt

2 tablespoons apple cider vinegar

28 oz can of tomatoes, diced

Soak beans overnight in 9 cups water, refrigerated. Drain.

Bring to a boil in 9 cups fresh water. Reduce heat to low,

cover and cook until nearly tender, about 45 minutes. Drain

beans, reserving two cups of liquid (I save it all and use the

remainder as a soup base). Combine beans and other

ingredients in a 4-quart covered casserole. Cover and bake

at 250 degrees F for 6 to 9 hours. If you are home, occasionally

check after a few hours, and add a little bean liquid if necessary.

As the sauce develops, tinker with the seasoning if necessary.

Leave uncovered for the last hour or so.

Yield: about 8 servings

Cooking time: 6 to 9 hours in 250 degree F oven or solar oven;

or up to 12 hours in a crock pot on low