2 lbs. dried beans, yellow eyes, navy or any other.
1/2 lb of lean salt pork ( Optional)
1/2 teaspoon baking soda
1 teaspoon salt
1 teaspoon dried mustard
1 medium size onion, peeled
1 1/2 cups pure Vermont Maple syrup
Wash and pick over beans. Cover with cold water, add soda and soak overnight. In the morning rinse bean and boil gently in fresh water until skins wrinkle. Drain off bean water and retain. Preheat oven to 325 degrees. Place onion in the bottom of a bean pot or baking dish. Add remaining ingredients. Score the pork and place on top of the beans. Pour in bean water just to cover. Bake, covered, for about 8 hours. Check periodically adding bean water as needed. For the last hour cook uncovered to brown the top.