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White baked beans

(Catherine Smart for The Boston Globe)
August 8, 2012
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Serves 20

2pounds navy beans, picked over and soaked overnight
1pound bacon, cut into

½-inch pieces
1cup maple syrup
1onion, chopped
3cloves garlic, chopped
2bay leaves
1tablespoon mustard powder
2quarts water
1tablespoon cider vinegar
½teaspoon Worcestershire sauce
Salt and pepper to taste

1. In a large bowl, combine beans with cold water to cover; set aside to soak overnight.

2. Set the oven at 325 degrees. Have on hand a 5-quart casserole.

3. Drain the beans and transfer to the casserole. Add the bacon, maple syrup, onion, garlic, bay leaves, mustard powder, and water. Cover and bake for 3 hours, checking every hour to make sure beans do not dry out. Add more water to the pan if it seems dry.

4. Remove the lid and continue cooking, uncovered, for 1 hour more. Total cooking time is 4 hours.

5. Stir in cider vinegar, Worcestershire sauce, salt, and pepper. Catherine Smart

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