1/2 lb. slab bacon
1 med. onion, chopped (3/4 c.)
1 (16 oz.) can whole peeled tomatoes, coarsely chopped, juice reserved
2 tbsp. maple syrup
2 tbsp. cider vinegar
1 1/2 tsp. dry mustard
1 tsp. powdered ginger
1/2 tsp. ground cinnamon
1/2 tsp. salt
1/4 tsp. freshly ground black pepper
1/4 c. chopped fresh parsley
2 large cans kidney beans (20 oz. each)

Heat oven to 400 degrees. With sharp knife remove bacon rind in one piece; reserve. Cut bacon into 1/2 inch cubes; set aside. With kitchen shears cut rind into 1/4 inch squares; place in single layer in baking pan.

In 12 inch skillet over medium heat cook bacon cubes 5 minutes, until golden and fat begins to melt. Add onions; cook, stirring about 8 minutes, until onions are golden and bacon is browned. Spoon off all but 1 tablespoon fat. Add tomatoes and their juice; stir in all remaining ingredients except 1 tablespoon parsley and beans. Bring to a boil; cook uncovered 5 minutes, stirring occasionally. Add beans; cook 5 minutes longer to blend flavors.

Transfer mixture to 1 1/2 quart casserole; cover. Put in oven along with bacon rind. Bake 10 minutes, until beans are bubbling and bacon rind is crispy. To serve: stir beans once. Sprinkle remaining parsley and the bacon rind "cracklings" over beans. Makes 4 servings.