Adapted from a wartime rationing recipe from Economy Recipes for Canada’s “Housoldiers”(Toronto: Canada Starch, 1943). I used maple syrup and bacon instead of corn syrup and salt pork - very tasty, not overly sweet!
Prep Time10 minutesmins
Cook Time6 hourshrs
Total Time6 hourshrs10 minutesmins
Ingredients
2cupsdried beansnavy, pinto or lima
2ozsalt porkor 4 pieces bacon
1small onionpeeled
2tspsalt
1/2tsppepper
1/2tspWorcestershire sauce
1tspdry mustard
1/2cupCrown Brand Corn Syrupor maple syrup
1cupliquid from boiled beansadd water to make 1 cup if not enough
Instructions
Wash beans thoroughly and soak overnight in cold water to cover generously.
In the morning, simmer beans in the same water (add more if necessary) for 10 to 15 minutes. Drain beans, reserving liquid.
Place beans in a greased 2 quart casserole; bury the onion in the beans.
Mix salt, pepper, Worcestershire sauce, mustard, syrup and bean liquor (reserved bean water) and pour over beans.
If necessary, add more water until it shows through top of beans.
Place strips of salt pork or bacon over top.
Cover and bake at 300°F (150°C) for 3 to 4 hours until beans are tender. Check hourly, adding more water if needed to prevent beans from baking dry.
Uncover beans during last hour of baking to brown the beans and the pork.
Notes
The recipe recommends baking this dish while the oven is being used for other baking so that fuel will not be wasted. A wise tip from WWII. Yield 6- 8 servings