Maple Baked Beans

4 cups water
1 pound dried navy or butter beans (I used red kidney beans)
1 Tablespoon butter
1 medium onion, sliced
1½ teaspoons salt
1 cup maple syrup
1 teaspoon dry mustard
1 teaspoon ginger

Preheat oven to 350° F .
Add water and beans to a large pot.
Bring to a boil over high heat, reduce heat, and simmer uncovered for 2 hours.
Drain the beans, reserving 2 cups of the liquid. (Add water to make 2 cups, if necessary.)
In a small skillet, melt the butter.
Add the onions and sauté until golden, about 7 to 10 minutes.
Add the onion, salt, maple syrup, dry mustard, and ginger to the beans, and transfer mixture to a large baking pot.
Cover the pot and bake in the middle of the oven for 2 hours.
Occasionally check the beans and add more water, if necessary.
After 2 hours, uncover the beans and bake an additional 30 to 45 minutes, or until all the liquid is absorbed.
Let stand about 10 minutes before serving hot.
Serves 10 to 12.

I paired this dish with the Ojibway Wild Rice when we studied the USA. Much tastier than maple baked beans from a can!