Going to a potluck on the Fourth? Why not take some slow-cooked maple beans? It's great for any backyard barbecue and so healthy, too. Since our country's early inhabitants discovered maple syrup, it seems like the perfect sweetener for this all-American holiday.

The American Indians were the first to use maple syrup, made from tree sap, for food and medicine. They used tomahawks to pierce the bark of the maple trees. They would collect the sap in birch-bark containers and use two methods to evaporate the water from the syrup: either they would place hot stones in the sap or freeze the sap and then collect the frozen water layer in the morning. Later, the early settlers developed their own method of boring into the trees with iron bits so the sap leaked out, then boiling the sap in metal kettles. It became the primary sweetener of the colonists until sugar, imported from the West Indies, became a cheaper alternative.

Maple syrup is considered one of the food wonders of the world. It is an excellent source of manganese and zinc. These minerals act as antioxidants and help to support the immune system. It also has been known to reduce the progression of atherosclerosis and has reproductive health benefits.

Today, you can find pure maple syrup in most grocery stores. The quality of the syrup varies in the color, taste, and consistency. The U.S. Department of Agriculture grades all maple syrups as light, medium and dark amber. Generally, the lighter the color, the more subtle the flavor. Maple syrup labeled as "pure" is usually more expensive but well worth the price.

CROCK-POT COOKED MAPLE BEANS