- 2c navy or pinto beans
- 1 bay leaf or other leafy herb
- 12oz salt pork
- 1c (or 1 whole) chopped onion
- 1/3c ketchup
- 1/2c brown sugar
- 1/2c molasses
- 1/2 t dry mustard, chili powder, black pepper
- paprika, mustard to taste
- 1/4c maple syrup
- 1/2c orange juice
The work is up front, and then a very long cooking time. I prefer to lightly sprout dry beans the day before, by soaking them 6-8hrs, then pouring the water into a tupperware that I put in the fridge, and leaving the damp beans to sprout overnight on the counter. Then...
Cover the beans with their bean juice and bring to a boil on the stove with leafy herb, then simmer for 15-20 minutes.
Drain the beans, preserving the juice separateley, and add onion and pork to the pot.
If adding the orange juice and maple syrup, combine them with molasses, ketchup, brown sugar, mustard, and spices in a bowl first.
Mix everything together in a bean pot or slow cooker and cook 2-5 hours at 300-325℉. Cover with and refill with bean juice as needed. I find I need the whole 5 hours with prepared dry beans. If things are gelling but aren't done after 3-5 hours, you can remove the bean pot lid for the last hour (or an additional hour).