Sugarbush Beans

1. 1

   In a large pot, combine the beans and enough water to cover by 2 inches.

2. 2

   Bring to a boil over high heat, and boil for 2 minutes.

3. 3

   Remove from the heat, cover the pot, and let stand for 1 hour.

4. 4

   The beans can also be soaked overnight in a large bowl with enough cold water to cover by 2 inches.

5. 5

   After soaking the beans, drain well.

6. 6

   Return the beans to the pot and add enough fresh water to cover by 2 inches.

7. 7

   Add the halved onion and bring to a boil over high heat.

8. 8

   Reduce the heat to low and simmer until the beans are almost tender, about 1 hour.

9. 9

   Drain well, reserving 1 cup of the cooking liquid.

10. 10

    Discard the onion.

11. 11

    (The beans can be prepared a day ahead; cover and refrigerate the beans and the cooking liquid separately.)

12. 12

    In a 3 1/2 quart slow cooker, combine the salt pork, reserved 1 cup cooking liquid, the chopped onion, maple syrup, spicy mustard, catsup, and dry mustard.

13. 13

    Stir in the drained beans.

14. 14

    Cover and slow cook until the beans are just tender, 7 to 8 hours on low heat.

15. 15

    Increase the heat to high, uncover, and cook until the excess liquid has evaporated, about 1 hour.

* Per serving · 4 servings · Values may vary.