Near-Boomless Baked Beans

Parboil beans in an 8-quart kettle with baking soda for 3 to 5 minutes, then rinse beans thoroughly.

Cover beans with fresh water and continue cooking for 30 minutes, or until skins split. Drain well and rinse with cold water.

Put beans back in 8-quart kettle and add salt, spices, bacon and chicken broth.

Simmer until beans are soft.

Add molasses, brown sugar and maple syrup. Remove from stove and place beans in a 3-quart greased baking dish or bean pot.

Cover and bake in a preheated 325° oven for 1 to 2 hours until beans have a nice brown color.

Stir occasionally and add water or broth if needed, so beans don't dry out.

Makes 12 servings.