Name: Old-Fashioned Vermont Beans
Ingredients: 2 lb Dried navy beans; 1/2 lb Salt pork; sliced & cut into cubes or 1/2 pound thick bacon, cut into 1" pieces; 1 md Onion; cut into quarters; 1/2 c Brown sugar; 1 c Maple syrup; 2 ts Dry mustard; 1/2 ts Pepper; 2 ts Salt; 2 c Boiling water

When we dig up the gold of the past, it must be beaten into useful coins for today. Past, present, and future belong together. The most joyful knowledge is that we are citizens of heaven. Our outlook goes beyond this world, and we are in training for eternity... [In getting older] one discovers something of the plan behind the happenings of the past. When we look back we realize that behind many events, which were not important in themselves, there is a design, an order, a continuity.

Corrie ten Boom

CATEGORY	CUISINE	TAG	YIELD
Grains, Meats			1	Servings

INGREDIENTS

2	lb	Dried navy beans
1/2	lb	Salt pork; sliced & cut into cubes or 1/2 pound thick bacon, cut into 1" pieces
1	md	Onion; cut into quarters
1/2	c	Brown sugar
1	c	Maple syrup
2	ts	Dry mustard
1/2	ts	Pepper
2	ts	Salt
2	c	Boiling water

INSTRUCTIONS

Preheat oven to 350 degrees when ready to bake. Soak dried beans overnight
and precook. Line the bottom of a bean pot or casserole with half the salt
pork or bacon followed by the onion. Add cooked beans. Mix together
remaining ingredients and pour over beans. If necessary, add more water to
cover. Top with remaining salt pork or bacon. Bake 5 to 6 hours, adding
more boiling water and syrup if liquid is needed.
Posted to recipelu-digest by "bunny" <layla696@ix.netcom.com> on Feb 28,
1998

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