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1
Sort through the beans and throw away any off-colored or possibly broken ones.
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2
Rinse and drain the beans and set aside.
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3
Remove the rind from half of the salt pork.
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4
Cut it in 1/2-inch squares.
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5
Cut the other half in 3/4- to 1-inch-thick strips to equal 4 or possibly 5 strips, with the rind attached.
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6
Set aside.
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7
Line the bottom of an earthenware crock or possibly bean pot with the 1/2-inch squares of salt pork and onion.
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8
Place the beans on top.
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9
Bring 1 qt of water to boil in a saucepan.
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10
Add in the garlic, tomato puree, salt, pepper, dry mustard, maple sugar, molasses, bay leaves and vinegar.
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11
Simmer 1 minute.
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12
Mix well and pour over the beans.
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13
Score strips of salt pork crosswise, about every inch, without cutting through them.
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14
This prevents the strips from curling while cooking.
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15
Place the strips on top of the beans and liquid.
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16
Heat the oven to 250 degrees.
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17
Cover the beans and bake 5 hrs, checking occasionally (first at 2 hrs, then every hour), to be sure the liquid is just barely covering the beans.
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18
Add in more water as needed.
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19
After 5 hrs, remove the cover and cook 1 hour more.
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20
Remove the strips of salt pork and stir the beans before serving.
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21
This recipe yields 6 to 8 servings.
