Heidi's Vermont Maple Baked Beans

2 pounds dry soldier beans(if you can't find those, use yellow eyed)
1 cup Vermont maple syrup
1 cup molasses
1 cup of brown sugar
1 TBS ginger
1 Tsp cinnamon
1/2 Tsp nutmeg
1/2 Tsp of allspice
1 Tsp baking soda

Soak beans over night in large pot with cold water...in the morning..rinse well...and add enough water to cover beans...add the baking soda...and simmer the beans until the beans skin pulls away from the bean when you blow on them...this is probably the most difficult process...you don't want to over cook them or under cook them...once this has happened...drain the beans...and either put in the crock pot or in a bean pot for the oven...you can do it either way...add the maple syrup, brown sugar, molasses and all the spices...and enough fresh water to cover the beans...keep in the crockpot for anywhere from 6 to 12 hours...checking so you don't over cook them...or cook in the oven on 300 for hours....enjoy...it makes about 16 1/2 cup servings.

Serving Size: Makes about 16 1/2 cup servings

Number of Servings: 16

Recipe submitted by SparkPeople user HOWDOIHEARTTHEE.