2-3 quarts water
4 cups (2 lbs) dried beans (great northern, navy, soldier or pea beans)
1 large onion, partially chopped but still attached to its base
1 medium onion, thinly sliced
1 Tbsp salt
1 Tbsp dried mustard
1 tsp ground ginger
1 1/2 cups maple syrup (dark - grade B or C if available)
6 oz lean salt pork, cut in 1/4 inch slices
Boil beans in water for 2 minutes, then soak 1 hour. Add whole onion and 1 tsp salt. Boil again, then simmer 1 hour until beans are tender. Drain beans, save liquid, discard onion. Add enough liquid to make 2 quarts. In deep bowl mix spices, remaining salt and syrup. Add beans and stir gently to coat. Preheat oven to 300. Cover bottom of bean pot (or covered ceramic crock) with onion slices and ladle in beans. Push salt pork slices slightly below surface (rind down). Add enough liquid to cover 1/2. Cover with foil and lid. Bake 6 hours in center of oven, adding liquid as necessary. Remove lid and bake one more hour.