Baked Beans

Name: Baked Beans
Yield: 4 servings
Ingredients: 1 1 lb dried navy beans (2 1/4 cups); 1 1 (1/4-lb) piece salt pork (rind discarded); 1 4 1/2 cups water; 1 1 large onion, finely chopped (about 2 cups); 1 2 chopped garlic cloves; 1 1/2 cup Grade B maple syrup; 1 "1 tablespoon dry English mustard (preferably Colmans)"; 1 1 teaspoon freshly ground black pepper

From the kitchen of Carly

Slow-baked navy beans get deep, molasses-rich flavor from maple syrup and dry mustard, with salt pork adding savory richness and onion building the foundation. This is comfort food that rewards patience, transforming humble dried beans into something genuinely crave-worthy.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 lb dried navy beans (2 1/4 cups)
11 (1/4-lb) piece salt pork (rind discarded)
14 1/2 cups water
11 large onion, finely chopped (about 2 cups)
12 chopped garlic cloves
11/2 cup Grade B maple syrup
1"1 tablespoon dry English mustard (preferably Colmans)"
11 teaspoon freshly ground black pepper

Instructions

Pick over and rinse 1 lb dried navy beans (2 1/4 cups). Soak in cold water to cover by 2 inches at least 8 hours. Alternatively, quick-soak beans (see cooks' note, below). Drain.
Put oven rack in middle position and preheat oven to 350°F. Rinse and pat dry 1 (1/4-lb) piece salt pork (rind discarded), then cut into 3 pieces.
Put beans and pork in an ovenproof 3-quart heavy pot with a lid. Add 4 1/2 cups water, 1 large onion (finely chopped; about 2 cups), 2 chopped garlic cloves, 1/2 cup Grade B maple syrup, 1 tablespoon dry English mustard (preferably Colman's), and 1 teaspoon freshly ground black pepper and stir to combine. Cover pot and bake until beans are just tender, 3 to 4 hours.
Reduce oven temperature to 325°F. Remove lid. Bake beans, stirring occasionally, until most of liquid is absorbed but beans are still saucy, 1 to 1 1/2 hours more. Remove from oven. Stir in 1 tablespoon cider vinegar and 1 teaspoon salt or more to taste.