Maple Baked Beans

1 pound dried navy beands, rinsed, picked over
1 teaspoon kosher salt
8 cups water

Combine the above ingredients and soak for 3-4 hours.  Drain.  Add an additional 8 cups water and cook on med-low for 1-3 hours.  Keep the beans covered with water during cooking time so additional water may be needed.  There are alot of things that will cause a varied cook time including the age of the beans.  Do not boil.  Simmer slowly until they are tender but not mushy.

6 bacon slices, chopped
1 large red onion, chopped
1 cup water
1 cup pure maple syrup
1/2 cup ketchup
1/2 cup pure apple cider vinegar (not just flavored)
2 tablespoon Dijon mustard

Saute Bacon in same pot over medium heat until crisp, about 6 minutes.  Transfer bacon to to paper towel-lined plate.  Add onion and saute over med-high heat until tender, about 5 minutes.  Add 1 cup of water, maple syrup, ketchup, vinegar, drained beans and reserved bacon being careful not to splatter.  Simmer uncovered until mixture thickens slightly, stirring occasionally, about 30 minutes.  I put them in a crock-pot on low with the lid OFF for 4 hours.  Season beans to taste with salt and pepper.