These beans are proof that some of the best dishes are really quite simple. Bean, bacon, onions, mustard and some maple syrup make a perfect combination. With some breadcrumbs on top or a slice of toast, it makes a great winter dinner. In summer, it makes a great side for picnics and barbeques. As with most things, the better the bacon the better the results. Tonight I used 2 slices of hickory-smoked bacon from Zingermans along with 4oz of salt pork.
Adapted from Gourmet Cookbook (p.269)
2 Cups (14 oz.) Navy beans, dried
7 oz Salt pork or bacon, whole or diced
1 Cup Onions, chopped
2 teaspoons Salt
1/2 teaspoon Black pepper
2/3 cup Maple syrup
1 teaspoon Mustard, dry (or 1Tbs wet)
4 Cups Water (or substitute up to 1 Cup white wine)
1. Soak beans in 2 quarts cold water in refrigerator for 8 hours or more. Drain.
2. Preheat oven to 300F
3. Mix all ingredients in an ovenproof 3 quart or larger pot or baking dish.
4. Bring to boil on stove.
5. Cover tightly and transfer to oven.
6. Bake 2 hours or until beans are tender.
7. Uncover and bake 60 to 90 min more
Pressure cooker method: Replace steps 3-6 by cooking all ingredients in pressure cooker for 40 minutes. Finish with step 7 in oven or on steam mode in pressure cooker.
