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Maple Baked Pork and Beans

1 pound navy beans, soaked and drained
12 ounces salt pork
2 large white onions, finely diced
1/2 cup ketchup
1/3 cup pure maple syrup
1/4 cup packed dark brown sugar
3 teaspoons Dijon mustard
1/4 teaspoon cayenne pepper
2 whole cloves
1 cup boiling water

Preheat oven to 250 degrees.

Place beans in a large bean pot or flameproof casserole. Cut the
rind off the salt pork in one piece leaving a 1/2 inch of fat
attached; reserve. Cut remaining salt pork into strips about 1 1/2
X 3/4 X 3/8 inch. Blanch rind and strips in a large saucepan for
5 minutes to remove some of the salt. Drain and rinse well under
cold running water.

Add salt pork strips and all remaining ingredients, except rind,
to bean pot and mix well to combine. Lay pork rind on top, cover
tightly and bake 3 hours.

Remove rind, recover and continue to bake 3 - 5 hours longer, until
beans are tender and liquid has been reduced to a thick sauce.

Check occasionally during last few hours of baking and add additional
boiling water, if necessary, to prevent burning.

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