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dry Great Northern beans water baking soda salt pork onion garlic maple syrup molasses mustard ground ginger ground cloves cider vinegar salt
Viewed: 48 - Published at: 5 years agoIngredients
- 1 lb. dry great Northern beans
- 6 cups water
- 1/2 tsp. baking soda
- 4 oz. salt pork, trimmed of rind, cut into 1/2-inch cubes
- 2 cups diced onion
- 2 tsp. minced garlic
- 1/2 cup pure maple syrup, divided
- 1/3 cup molasses
- 1 Tbsp. dry mustard
- 1 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1 Tbsp. cider vinegar
- Salt and black pepper to taste
Method
- Soak beans in 6 cups water in a large saucepan, covered, overnight.
- Add baking soda to beans. Bring beans to a boil, reduce heat, and simmer 10 minutes. Skim off any foam. Drain and reserve liquid; transfer beans to a 4- to 6-qt. slow cooker.
- Cook salt pork, fat side down, in a large skillet over medium heat until fat renders, 10 minutes. Turn pork over, add onion, and cook until lightly browned, 4 minutes.
- Add garlic and cook until fragrant, 1 minute. Transfer pork mixture to the slow cooker.
- Combine 1/4 cup maple syrup, molasses, mustard, ginger, and cloves; stir into bean mixture. Add 21/2 cups reserved cooking liquid to the slow cooker. (If you have less than 21/2 cups, add enough hot water to make up the difference.) Cook beans until tender and creamy, on high setting, 5-6 hours or on low setting, 9-10 hours.
- Stir in remaining 1/4 cup maple syrup and vinegar; season with salt and pepper.
