4 cups dried navy beans
12 cups cold water
1 tsp soda
1 lb. fat & lean salt pork, sliced
1 large onion
1 tsp dry mustard
1 cup maple syrup
1 tbsp coarse salt
4 cored apples, unpeeled
1 cup maple or light brown sugar
½ cup butter
½ cup dark rum
- Cover the beans with 12 cups cold water & let soak overnight.
- In the morning, pour the whole thing in a large saucepan.
- Add 1 teaspoon soda and more cold water to cover the beans if necessary.
- Bring to a boil, uncovered, then boil until some of the skins come off when you blow on the beans.
- Line a bean pot with the sliced pork, then pour in the beans and their water.
- Roll the onion in the dry mustard until all of the mustard sticks to it, then bury it in the middle of the beans.
- Pour the maple syrup and course salt on top.
- Bake 4 - 5 hours in the oven at 325 degrees.
- In the last hour of cooking, cover the beans with the whole apples, placed as close together as possible.
- Cream together the sugar and butter, then spread the mixture on top of the apples. (This forms a most delicious topping when the beans are baked.)
- Pour the rum on top just before serving.
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