Our friend Doug has enjoyed this version of New England Baked Beans, which includes both maple syrup and cider (recipe courtesy of The Boston Globe, November 2000). Doug uses a small bean pot, but just double the recipe if you want to use the traditional large bean pot.
The recipe suggests dishing these up with cornbread to make a perfect fall or winter supper.
FOR A SMALL BEAN POT
1 lb Navy pea beans
1/4 lb bacon, cut in small pieces
(or salt pork)
1/2 c maple syrup
1/4 c molasses
3/4 tsp dry mustard
Freshly ground pepper
1/4 tsp paprika
1 tsp salt
1/4 c chopped sweet onion
1/2 c cider
FOR A LARGE BEAN POT
2 lb Navy pea beans
1/2 lb bacon, cut in small pieces
(or salt pork)
1 c maple syrup
1/2 c molasses
1 1/2 tsp dry mustard
Freshly ground pepper
1/2 tsp paprika
2 tsp salt
1/2 c chopped sweet onion
1 c cider
Soak the beans overnight in water.
The next morning, drain them, then place them in a pot and add water to cover by an inch. Bring to a boil and them simmer slowly until tender, at least half an hour.
Preheat oven to 250°.
Drain the beans, reserving the liquid in which they were cooked, and place them in a bean pot.
Fry the bacon (or salt pork) partially and drain. Add it to the beans.
Add the remaining ingredients to the beans, plus 1/2 cup of the bean liquid.
Continue adding equal parts of cider and bean water until the beans are just covered.
Bake the beans, covered, for seven hours (or more if you like), adding additional bean water and cider occasionally if they appear to be drying out.
Uncover the beans for the last half hour.
Serves 6 to 8.