This is a typical sugar camp dish. It will be my first cook in my new Lodge cast iron dutch oven. I used a 7 quarts dutch oven and doubled this recipe.
2 cups white navy beans
5 cups water
1/4 lb salted pork fat (bacon will also work)
1/2 cup ketchup
1 tbsp mustard
1/2 cup maple syrup (or more)
-Soak the beans overnight with 5 cup of water and drain in the morning.
-Add drained beans to the dutch oven with 5 cups of fresh water. Bring to boil (on the oven) and then simmer for 30-45 minutes (with cover) or until the beans are tender to your taste. The beans will not become any tender while baking.
-While the beans are simmering, start the egg @ 250. Slice the onion and salted pork and measure the other ingredients.
-Add everything to the beans in the dutch oven and stir gently. Make sure there is enough liquid to cover the beans; add water (or maple syrup) if necessary
-Move the dutch oven (with cover) to the egg. Let it be for 7 hours @ 250!
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