1 lb. dried white navy beans
pinch of baking soda
1 cup real maple syrup
2 tsp. ground mustard
¼ tsp. freshly ground pepper
2 tbsp. molasses
½ cup chopped onion
¼ lb. salt pork
Rinse beans in a colander. Place beans in a large pot and cover with water, at least 4 inches above the beans, and soak them overnight. Drain the beans and cover with fresh water. Bring pot to a boil and skim off any foam that forms on top. Add the baking soda and continue to simmer, placing lid to partially cover pot. Beans should be tender in 30-60 minutes. Test by blowing on beans – skins should split. Avoid overcooking beans so they won’t get mushy. Drain when cooked, reserving liquid. Preheat oven to 300 degrees. Grease the inside of a large dutch oven or heavy casserole dish; add beans. Stir in the syrup, mustard, pepper, molasses and onion. Place the salt pork on top and push down into the beans. Add reserve bean water to completely cover the beans. Cover the pot and bake for 6-8 hours. Beans should be deep brown and tender. Add additional water while baking, if necessary. Serve immediately or at room temperature.
