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Cheryl Wixson
This recipe is only a guide. Be creative! Add chopped apples, brown sugar or garlic.



  • 2 cups dried beans (Yellow Eye, Great Northern, Navy)
  • 1 bay leaf
  • 1 teaspoon dried thyme
  • 1 teaspoon dried mustard
  • 8 cups water
  • ½ cup maple syrup or molasses
  • 1 cup applesauce
  • 1 small onion (chopped or sliced)
  • 4 tablespoons fat of your choice (vegetable oil, bacon fat, salt pork, coconut oil, butter.)
  • 1 ham bone optional
  • Hot water to cover beans
  • Sea salt, to taste


  • 1 large mixing bowl (12 cup capacity or larger)
  • 1 strainer or colander
  • 1 ovenproof covered casserole or bean pot (8 cup capacity or larger)


  • Select an ovenproof covered casserole or bean pot. (8 cup capacity or larger)
  • Pour 8 cups of water into a large mixing bowl. Add the 2 cups dried beans. Allow beans to soak at room temperature for at least 4 hours or overnight.
  • Drain the beans and return to the bowl. The beans will look wrinkly. Stir in the herbs & spices, chopped onion, applesauce, maple syrup and four tablespoons fat. Spoon the mixture into the covered casserole or bean pot.
  • Cover the bean mixture with hot water. Bake in a 300-degree oven, checking the beans and covering with more water as necessary. Bake until beans are tender and the skins start to split, about 6 hours.
  • Remove from oven and let stand for 5 minutes. Season to taste with sea salt if needed.
  • Serve, or spoon into containers and refrigerate or freeze. Makes about 5 ½ cups beans.


Nutritional analysis per ½ - cup beans: 202 calories, 7.5 grams protein, 34 grams carbohydrates, 4.6 grams fat, 75 mg. sodium, 7.2 grams fiber.