Kosher Baked Beans

When I got married the last time, his mother, who did not want the marriage to take place, just knew her poor son would never enjoy delicious food with a swine base, ever again . . . So when she'd visit, she'd always bring some baked beans from the super market deli and remind me, there was just a little bacon for seasoning.

Since I realize all things work together for good . . . I decided to figure out a way that he could have his baked beans and I wouldn't have to keep trying to figure out a way to keep a kosher kitchen. Giving all glory to YHWH for this delicious recipe, I've actually been told by non-kosher keepers, my baked beans are the best they've ever had.

KOSHER BAKED BEANS

1 pound bag of Great Northern beans
1 tsp. Baking Soda
Water

1 Cup Ketchup
2-3 Tbs. prepared Mustard
1 Cup Brown Sugar
2 Tbs. Molasses
1/4 tsp. Liquid Smoke
1/4 tsp. Maple Flavoring

To soak over night. Place beans in deep 3 quart baking dish, add Baking Soda and water. Water should measure about an inch above the level of the beans. The next morning, if beans have soaked up all the water, add water to just cover the beans. Soak about two more hours.
I suppose some would mix the rest of the ingredients in a large measuring cup or small bowl, but I just add the ingredients straight into the beans and mix well. Beans are still firm at this point.
Bake covered in preheated oven @ 250° for 4 hours. Check and stir. There should still be a significant amount of liquid in the beans. Recover beans and turn oven up to 300° for two hours. Beans should now be tender, still with a generous amount of liquid. Turn oven back down to 250°, uncover and bake 1 hour, checking to make sure all liquid does not evaporate. Cover and bake another hour at same temperature.
Can be kept covered and warming in 200° oven til served, but also delicious cold.