From inthekitchenwithkath.com
(Adapted from Elise Bauer’s recipe on simplyrecipes.com)
Serves 8 – 10 as a side dish
1 pound dry navy beans
1/3 cup pure maple syrup (or molasses)
1/3 cup maple sugar (or brown sugar)
3 tablespoons Dijon mustard
1/8 teaspoon ground cloves
3 cups hot water
½ pound salt pork (can substitute slab bacon), rind cut off and cut into ½-inch to 1-inch pieces
1 medium onion, chopped (1½ cups)
1 teaspoon sherry or cider vinegar
1. Rinse the beans. Put them in a pot or a large bowl and cover with water so they are at least 2 inches below the surface. Soak overnight and then drain.
2. Combine the maple syrup (or molasses), maple sugar (or brown sugar), mustard cloves, and hot water in a quart pitcher or bowl.
3. Using the fattiest pieces, put half of the salt pork in the bottom of the slow cooker. Layer half of the drained beans over the pork. Layer all of the chopped onion over the beans. Put the remaining beans over the onion and then top them with the remaining salt pork.
4. Pour the maple/water mixture over the beans. The beans should be just barely covered with water. Add a bit more hot water if they are not.
5. Cook on Low for 8 hours, or until the beans are done. (The actual time could depend on how hot your slow cooker is, or how fresh the beans are. 8 hours was just right in my slow cooker.)
6. Stir in the vinegar and serve. Or you can cool, put it in a bowl, cover and refrigerate until the next day. Reheat and serve. Elise said it’s even better the next day.