Use Marfax (the classic baked-bean bean), Yellow Eye, Navy, Pinto beans – or a mixture of dry beans. Double the recipe, as it keeps well and can be frozen. This recipe can be made in the slow cooker set on low for 8 hours.
- 1 pound Maine Marfax Beans (or see above for an alternate)
- 1 large yellow onion, chopped
- 1/4 pound of salt pork or bacon, chopped or cut into strips
- 2 tbsp molasses
- 2 tbsp maple syrup
- 2 tsp ground mustard
- 1 1/2 tsp salt
- 1/4 tsp pepper, or to taste
- boiling water
- Extra onion slices if desired to garnish the beans.
- Soak the beans overnight in cold water.
- In the morning, drain the water.
- Preheat the oven to 300°F.
- In a heavy bottomed pot, bring the beans to a boil and let them simmer for 15 minutes. Drain the beans in a colander.
- In an oven safe pot (Dutch oven), layer the ingredients: half of the chopped onions, half of the parboiled beans, another layer of onions, the strips of pork, followed by the mustard and the rest of the beans. Drizzle the molasses and maple syrup on top. Add salt and pepper to taste. Add extra slices of onions on top if desired.
- Top with boiling water until beans are just covered.
- Cover the pot with a lid and transfer to the preheated oven. Cook for 6-8 hours, checking occasionally to make sure they aren’t drying out. Add a little more water if the beans seem dry.
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