Chef: Malintha Custer
- 1 lb Navy Beans soaked, rinsed
- 5 strips (un)cured Bacon chopped
- 2 large Heirloom Tomatoes roughly chopped
- 1 large Onion finely chopped
- 1 Cayenne Pepper finely chopped
- ¾ cup Mill Gap Farms Maple Syrup
- 2 tbsp Salt
- 1 tsp crushed Cloves
- 1 tsp ground Nutmeg
Add the beans to a pan along with a tablespoon of salt and cover with water. Bring to a boil and simmer until beans are just tender. Drain the beans and reserve the liquid.
Preheat oven to 250.
Place an oven safe pot on the stove on high heat and add bacon and allow oil to release. Add onion. Once onions are wilting add chopped cayenne. Let cook till onions are translucent. Add the drained beans and stir. Add in tomato, cover and turn the heat down. Allow the tomatoes to cook. Open and add all spices except the remaining salt. Add in the Mill Gap Farms Maple Syrup. Add some of the reserved water until beans are covered. Close lid and bring to a boil. Stir in remaining salt. Remove from stove and place in oven. Bake for 4-6 hours until beans have reached desired consistency.
Note: please check beans periodically in the oven to make sure the beans have not dried out. If they are drying out continue to add the reserved water from boiling the beans.