A classic New England Saturday night tradition.
By tradition, large pots of beans were slow cooked all day Saturday, sometimes in community ovens, to be enjoyed at all three meals during the Sabbath (which started at sundown on Saturday). Now you can recreate the tradition with this natural mix (even including the Vermont Maple Syrup).
Ingredients: Navy, Jacob's Cattle, Yellow Eye, and/or Soldier beans, salt, spices, black pepper PLUS a 3.4 oz plastic Jug of Pure Vermont grade A Dark Amber Maple Syrup.
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