Serves: 8
Total Calories: 247

1 pound dry navy beans, picked over and rinsed
1/4 pound piece salt pork, rind discarded*
1 large onion, finely chopped
2 cloves garlic, chopped
1/2 cup grade b maple syrup
1 tablespoon dry english mustard
1 teaspoon freshly ground black pepper
1 tablespoon cider vinegar
salt to taste

Soak beans overnight.

Set Global Sun Oven out to preheat.

Rinse and pat dry the salt pork, and then cut into 3 pieces. Put first 7 ingredients (beans through pepper) in a large pot with 4 cups of water, stir to combine. Cover pot and bake in Sun Oven until the beans are just tender, 3 to 4 hours. Remove lid and cover pot with a folded tea towel (this will help absorb excess moisture) continue baking until most of the liquid is absorbed but beans are still saucy. Stir in vinegar and salt.

*I don't use salt pork a lot so when I buy it I cut it into 1/4 pieces and freeze them. That way I always have the right amount for this recipe.

Nutritional Facts:

Serves: 8
Total Calories: 247
Calories from Fat: 0

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