2 cups dried navy beans
1/2 pound vegan pork, diced
1 large onion, chopped
1/2 cup maple syrup (the real stuff)
1/4 cup brown sugar
2 teaspoons dry mustard
salt and pepper
Soak the beans overnight in a Dutch oven. In the morning, drain, rinse, cover with fresh water, bring to a boil, and simmer 30 minutes.
Drain. Add beans back to the Dutch oven. Add remaining ingredients, enough water to cover, and stir well.
Put the pot, covered, into the camp’s oven preheated to 250 and slow bake 6-8 hours. If the water bakes away early, add more water and stir.
Before serving, remove the lid and bake for a few more minutes so the beans brown on top.
This freezes very well!
[Adapted From The Great American Camping Cookbook by Scott Cookman]
