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Date Baked Beans

By Galen Lau

To make date syrup; put some dates in a food processor and chop it up, gradually adding water to form a puree.


Cooking Time: 3 ½ to 4 hours

Yields: 4 servings


  • 2 cup dried navy beans, picked over
  • 7 oz salt pork (rinsed if crusted with salt) or 4 strips of bacon, cut into 1/4-inch dice
  • 4 cups water
  • 1 cup chopped onion
  • 1 cup date syrup
  • 3 tablespoons mustard powder
  • 2 teaspoons salt, or 2 tablespoons liquid aminos
  • ½ teaspoon black pepper


  1. Cover the beans with water by 2 inches in a medium oven-proof pot or saucepan, and bring to a boil. Remove from heat and let stand, uncovered, 1 hour. Drain the beans in a colander and set aside. 
  2. Preheat convection oven to bake at 300°F.
  3. Using the same pot or saucepan, cook the bacon over moderately high heat, stirring occasionally, until the edges start to crisp up (about 3 minutes). Remove the bacon from the pot, leaving the fat, and set aside.
  4. Turn the heat down to medium. Add the onions to the pot and cook, stirring occasionally, until browned (about 5 minutes).
  5. Add the mustard powder and stir for 1 minute. Add the water, cooked bacon, date syrup, salt or liquid aminos, and black pepper. Stir to combine, scraping the bottom of the pan, and bring to a boil. 
  6. Then cover tightly and bake in middle of oven until beans are just tender, about 1 ½ to 2 hours. Uncover, and bake until most of liquid is absorbed, about 1 hour more.