Vermont Baked Beans

• 1 lb dried navy beans (about 2 cups)
• cooking spray
• 1 1/2 cups chopped yellow onions
• 1/2 cup diced salt pork (about 4 ounces)
• 5 1/2 cups water
• 3/4 cup maple syrup, divided
• 1 1/2 tablespoons Dijon mustard
• 1 teaspoon salt
• 1/4 teaspoon hot pepper sauce

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
2. Preheat oven to 325u0b0.
3. Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; saute 5 minutes.
4. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325u0b0 for 2 1/2 hours or until beans are tender, stirring occasionally.
5. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.

navy beans, cooking spray, yellow onions, salt pork, water, maple syrup, mustard, salt, hot pepper

Taken from www.food.com/recipe/vermont-baked-beans-509219 (may not work)