Near-Boomless Baked Beans

• 2 lb. yellow-eye beans
• 1 tsp. baking soda
• 1 tsp. salt
• 1 tsp. dry mustard
• 1 tsp. powdered ginger
• 1/2 tsp. black pepper
• 1/4 lb. bacon, diced
• 1 qt. chicken broth (approximately)
• 1/2 c. dark molasses
• 1/2 c. dark brown sugar
• 1 c. maple syrup

1. Parboil beans in an 8-quart kettle with baking soda for 3 to 5 minutes, then rinse beans thoroughly.
2. Cover beans with fresh water and continue cooking for 30 minutes, or until skins split. Drain well and rinse with cold water.
3. Put beans back in 8-quart kettle and add salt, spices, bacon and chicken broth.
4. Simmer until beans are soft.
5. Add molasses, brown sugar and maple syrup. Remove from stove and place beans in a 3-quart greased baking dish or bean pot.
6. Cover and bake in a preheated 325u0b0 oven for 1 to 2 hours until beans have a nice brown color.
7. Stir occasionally and add water or broth if needed, so beans don't dry out.
8. Makes 12 servings.

yelloweye beans, baking soda, salt, dry mustard, powdered ginger, black pepper, bacon, chicken broth, dark molasses, brown sugar, maple syrup

Taken from www.cookbooks.com/Recipe-Details.aspx?id=656652 (may not work)