1 pound dry red kidney beans (note: these must soak overnight!)

1 large yellow onion, peeled, halved, each halve cut into thirds

2 bay leaves

1/2 cup pure maple syrup, best quality possible

1/3 cup dark brown sugar

1/3 cup ketchup

1 teaspoon yellow mustard

Method:

To soak the beans:

1.     In a large pot, cover beans by 2 inches of water. Cover with a lid or plastic wrap and allow to soak at room temperature overnight or at least 12 hours.

To cook the beans:

2.     Strain previously soaked beans and return to the same pot. Cover with 8 cups room temperature water, add the onions, and bay leaves. Partially cover and bring to a boil. Once at a boil, reduce to a simmer, and allow to simmer while occasionally stirring, for 50 minutes or until beans are fully cooked.

3.     Meanwhile, preheat oven to 300ºF.

4.     Once the beans are fully cooked, drain beans while reserving the cooking liquid.

To prepare the maple brown sugar sauce:

5.     In a small saucepan off heat, whisk together maple syrup, brown sugar, ketchup and mustard. Add 1 1/2 cups of the reserved bean cooking liquid and over medium heat, allow to simmer for 6 – 8 minutes while occasionally stirring.

6.     Transfer strained beans and onions to an 8 x 10 – inch casserole dish and remove the bay leaves. Note: Given this is kind of an odd size, feel free to use any casserole dish you have that offers some depth.

7.     Pour maple brown sugar mixture over the top, spread into an even layer and cover with foil.

8.     Place in preheated 300ºF oven and allow to bake for 1 hour. Remove lid and bake for an additional 30 minutes, or until bubbling and starting to thicken. Feel free to go longer if you want it thicker.

9.     Serve while hot!