Chef Monk'S Better'N Bush'S Baked Beans

• 1 pound dry great Northern beans - aka Yankee Beans
• Splash of olive oil - maybe a teaspoon
• A baseball sized onion - coarsely chopped
• 1 - 2 teaspoons garlic powder 1 teaspoon dry Thyme
• A full up to the first knuckle pinch of red pepper flakes
• 1/2 cup REAL maple syrup, not the fake stuff
• 1 8 oz. can tomato sauce
• Couple splashes of Worcestershire sauce (less if less sodium desired)
• 1 tablespoon mustard powder
• 1 to xx FRESH pork neck bones (not smoked). Some people use a ham hock or few, I like the neck bones, they're sweeter. You might have to shope where the poor people do to get them.
• A bay leaf, break it in half for good luck, VERY important
• 1 teaspoon black pepper or to taste

1. 1) Soak the beans overnight in water in the refrigerator, or quick soak by boiling for 5 minutes, let sit for an hour, discard water.
2. 2) Bury the neck bones in the beans then cover with water until all is underwater.
3. 3) Put on as low a gas flame as possible. If you don't have gas, move.
4. 4) Cover and simmer.
5. 5) Every five or ten minutes add an ingredient until they're all in there. Don't wear yourself out.
6. 6) Stir each in with a teaspoon. Very important.
7. 7) Simmer this all day. Or as long as you can stand it. The longer the better. Add water s necessary so they don't stick or burn. Don't skimp adding on the water. You can always serve with a slotted spoon.
8. 8) When the place smells so good you can't stand it and the beans are tender. serve and enjoy.
9. 9) Bean-O on request

beans, olive oil, onion, garlic, a full, maple syrup, tomato sauce, couple, mustard powder, fresh pork neck, bay leaf, black pepper

Taken from www.epicurious.com/recipes/member/views/chef-monks-bettern-bushs-baked-beans-50084620 (may not work)