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1
In a large bowl, combine the beans with cold water to cover them by at least three inches.
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2
Soak overnight.
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3
Drain the beans and transfer them to a large, heavy pot.
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4
Add fresh cold water to cover by at least three inches, set over medium heat, and bring to a boil.
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5
Lower the heat and simmer, uncovered, stirring once or twice, for 25 minutes.
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6
Stir in 2 teaspoons of the salt and continue to cook gently until the beans are just tender, 15 to 25 minutes longer.
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7
Drain and transfer to a bowl.
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8
In a large skillet over medium heat combine the ham and 3 tablespoons of the corn oil.
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9
Cook, tossing and stirring often, until the ham is crisp and brown, 6 to 8 minutes.
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10
With a slotted spoon, transfer the ham to the bowl with the beans.
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11
do not clean the pan.
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12
Set the skillet over hight heat and stir in the maple syrup, cider vinegar and the remaining corn oil.
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13
Bring to a boil, stirring and scraping to dissolve any browned bits from the bottom of the skillet.
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14
Stir in the thyme, boil 1 minutes and pour the hot dressing over the ham and beans.
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15
Add the carrots and stir.
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16
Season with the remaining salt and a generous grind of black pepper and stir again.
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17
Cool to room temperature, cover and refrigerate for several hours or overnight.
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18
Bring the salad to return to room temperature.
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19
Adjust the seasoning.
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20
Serve on lettuce leaves and top with red onion.
