Sun Oven Maple Baked Beans
(adapted for the Sun Oven from Serious Eats)
2 cups dried navy beans, picked over, rinsed, and soaked overnight
6 strips thick-cut bacon
1 onion, chopped
1 teaspoon dried mustard
1 teaspoon salt
1/2 cup maple syrup (preferably grade B)
1 pork hock, fresh or smoked
Set Sun Oven out to preheat.
Drain the beans. Put the drained beans in a large pot with enough very hot water to cover by 2-inches and cook in the Sun Oven until beginning to soften, 30 to 40 minutes. Remove the pot from the Sun Oven. Drain the beans, reserving the cooking liquid. Line a large pot with the bacon strips. In a large bowl, mix the beans with the onion. In a medium bowl, whisk together 1 1/2 cups of the cooking liquid with the maple syrup, mustard, and salt. Put half of the bean and onion mixture into the bacon lined pot. Place the pork hock on the beans and cover with the remaining bean mixture. Pour the maple syrup mixture over the beans. Cover and return the pot to the Sun Oven. Cook until the beans are soft, 1 1/2 to 2 hours. Remove pork hock and discard or use meat for other purposes.
Makes 4 to 6 servings.