Zurich Baked Beans
Want an easy way to make your house smell really good for 3 hours? Try these wonderfully aromatic baked beans, adapted from Zurich Ontario's annual bean festival. For a vegetarian version, omit the bacon.

2 1/2 cups dried white pea beans
1/4 lb (125 g) slab bacon, cubed
1 1/2 cups tomato juice
1 cup packed brown sugar (you can use a bit less)
1 cup ketchup
1 tbsp salt
1/2 tsp dry mustard or 1 tbsp prepared Dijon
1/2 tsp pepper

Rinse beans. Soak overnight in 8 cups of water. Or, if you're in a rush, boil beans in the water for 2 minutes. Remove from heat; let stand for 1 hour.

Drain beans, discarding liquid. Pour 8 cups fresh water over beans; bring to boil. Reduce heat, cover and simmer for 30-45 minutes or until beans are tender (make sure they're not undercooked or overdone/soggy). Drain, reserving the liquid.

Combine beans, bacon, tomato juice, brown sugar, ketchup, salt, mustard and pepper. Cover in casserole dish and bake in 300 degree F oven for 3 to 3.5 hours or until tender. Check every 45 minutes and stir in reserved liquid, if necessary, to moisten beans.

Makes 6 (very large!) servings.

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