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Prep Time: 10 Minutes Cook Time: 600 Minutes |
Ready In: 610 Minutes Servings: 2 |
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From my collection of handwritten recipes. Note: I did not include the time needed to soak the beans. Ingredients:
2 lbs dried great northern beans, soaked overnight (or quick soak method) |
2 large onions, 1 halved and the other chopped |
6 ounces salt pork, rind removed, cut in 1/2-inch cubes |
1 cup pure maple syrup (or pancake syrup) |
1/4 cup prepared spicy brown mustard |
1/4 cup catsup |
2 tablespoons dry mustard |
Directions:
1. In a large pot, combine the beans and enough water to cover by 2 inches. Bring to a boil over high heat, and boil for 2 minutes. Remove from the heat, cover the pot, and let stand for 1 hour. The beans can also be soaked overnight in a large bowl with enough cold water to cover by 2 inches. After soaking the beans, drain well. Return the beans to the pot and add enough fresh water to cover by 2 inches. Add the halved onion and bring to a boil over high heat. Reduce the heat to low and simmer until the beans are almost tender, about 1 hour. Drain well, reserving 1 cup of the cooking liquid. Discard the onion. (The beans can be prepared a day ahead; cover and refrigerate the beans and the cooking liquid separately.) In a 3 1/2 quart slow cooker, combine the salt pork, reserved 1 cup cooking liquid, the chopped onion, maple syrup, spicy mustard, catsup, and dry mustard. Stir in the drained beans. Cover and slow cook until the beans are just tender, 7 to 8 hours on low heat. Increase the heat to high, uncover, and cook until the excess liquid has evaporated, about 1 hour.
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