2 to 3 quarts water 1 T dry mustard
4 c (2 pounds) dried pea beans or 1 tsp ground ginger
Great Northern beans ½ tsp ground white pepper
1 large onion, peeled, plus 1 1½ c pure maple syrup*
medium-sized onion, peeled and 6 ounces lean salt pork, cut
thinly sliced into ¼-inch-thick slices
1 tsp plus 1 T salt
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* The finest Vermont maple
syrup, labeled "Fancy," is a pale, almost-white amber color with delicate
flavor. "A," the next grade, is medium amber in color. Grade B is dark
amber, has a stronger flavor, and is the preferred syrup for cooking. Grade
C syrup, which is strongest and darkest is sold mostly to commercial food
processors.Pure maple syrup is at its best as soon as it is processed; it will not change color, but the flavor diminishes with age. After the container is opened, maple syrup should be refrigerated in a tightly covered jar or can. If the syrup crystallizes, set the jar in hot water and it will quickly liquefy. If mold forms on top, carefully skim it off with a spoon, then heat the syrup to 180° on a candy thermometer to inhibit further mold growth.
In a heavy 4- to 5-quart casserole, bring 2 quarts of water to a boil over high heat. Drop in the beans and boil them for about 2 minutes. (The water should cover them by at least 2 inches; if necessary, add more.) Turn off the heat and let the beans soak for 1 hour. Then add the whole onion and 1 teaspoon of salt and bring to a boil again. Reduce the heat to low and simmer partially covered for about 1 hour, or until the beans are tender. Check them from time to time; add more boiling water if needed. Drain the beans through a fine sieve set over a bowl, discard the onion and reserve the cooking liquid. There should be about 2 quarts; add water if necessary to make the required amount.
In a deep bowl, mix the dry mustard, ginger, pepper and the remaining tablespoon of salt. Pour in about ½ cup of the maple syrup and stir until the spices are well mixed. Stir in the remaining syrup, then add the beans and stir them gently with a spoon until they are evenly coated.
Preheat the oven to 300°. Cover the bottom of a 4- to 5-quart bean pot with the onion slices and ladle the bean mixture over them. Push the salt pork slices, rind side down, slightly beneath the surface of the beans. Then pour in 5 to 7 cups of the reserved cooking liquid to cover the surface of the beans by ½ inch. (Reserve the remaining liquid.) Cover the pot with a piece of aluminum foil and set the lid in place.
Bake the beans in the middle of the oven for 6 hours, adding more of the reserved cooking liquid to the pot if necessary. Then remove the lid, taste for seasoning, and bake the beans uncovered for 1 hour longer.
Serve the beans directly from the pot. Leftover beans may be refrigerated in the same pot; tightly covered with foil or plastic wrap they can safely be kept for a week to 10 days. The beans will absorb the cooking liquid as they stand; add a little water before reheating them in the oven. Makes about 3 quarts.
