Dry Bean Challenge #2 - Dry Mustard & Maple Syrup Mayocoba Beans

Easy to make, excellent side dish or use as a main dish!

The secret to good beans is to precook the beans until completely soft, then drain the liquid and discard it. Add your ingredients, and allow to bake for several hours. In upcoming videos I'll show how to cook outside with a campfire to make beans without hardly any work at all! So stay tuned for that - I just need our PNW ground to dry out a bit here before I film those videos.

In the meantime, here is my basic recipe and feel free to add or take away anything here. Adjust your maple syrup to how sweet you want your beans - if you aren't sure, then add 1/2 cup maple syrup at first and when completely mixed together, taste it. Not sweet enough? Add more! Keep adding by 1/4 cup until it gets to the flavor you like. Same with the dry mustard. In this video, I think I probably would have included another full tablespoon because this was a big pot of beans and we really like the dry mustard and maple syrup blended flavors.

You can also use different beans with this recipe, white beans would be excellent too. Any bean that doesn't have a strong flavor of its own would be wonderful. Anyway - here is the recipe and I hope you enjoy the beans!

Rebekah's Dry Mustard & Maple Syrup Beans

2 lbs dried beans, picked thru and rinsed well and thoroughly pre-cooked
1/2 to 1 tsp black pepper
1 1/2 to 2 Tbs chicken bullion (or you can use salt to taste)
2 1/2 Tbs dry mustard
3/4 cup maple syrup (real or fake is fine, you want the flavor)
Chopped onions, celery and carrots - as much or as little as you like
Cover with water

Bake, covered, at 300-325 degrees F for several hours. Check hourly to ensure the beans are not becoming too dry or scorching. Add HOT water to your beans if you need to add more, cold water can crack pots, pans and even cast iron sometimes.

Enjoy!
Rebekah ~ Everything Homestead
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