Ingredients

1           pound (500 g) yellow-eyed or navy beans

½          tsp (5 mL) baking soda

1            small  onion, chopped

1            cup (250 mL) maple syrup

3           tbsp (45 mL) molasses

3           tbsp (45 mL) brown sugar

½          tsp (2 mL) dry mustard

¼          tsp (1 mL) salt

¼          cup (50 mL) margarine

Method:

Soak beans overnight. Drain. Put in a pot and cover with more water. 

Bring to a boil and boil until the skins pop. Sprinkle baking soda over beans and return to boil, then simmer for 30 minutes. Drain and rinse well. Place chopped onion in the bottom of an ovenproof pot. Add beans and mix in maple syrup, molasses, dry mustard and salt. Add water to cover and place margarine on top. Cover and bake at 250⁰F (120°C) for 7 hours. When tender (after about 5½ hours), take a cup of beans and place in a bowl. Mash well and stir them back into beans. Add water to keep beans covered and one hour before serving, remove cover to darken beans. Serves 6-8.