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Quick Kitchen Tips
- Use dried beans soaked overnight for the best texture and flavor absorption.
- Stir the beans occasionally while baking to prevent sticking and ensure even cooking.
- Adjust the amount of ginger according to your spice preference for a milder or stronger kick.
Ingredients 0/11
Why This Recipe Is So Delicious
Step 1
Soak the dried beans in plenty of water overnight, then drain them well. Next, put the beans back in a pot with fresh water, bring it to a boil, and let them simmer gently until they're tender—this usually takes about an hour. While the beans are cooking, whisk together the maple syrup, molasses, brown sugar, ginger, mustard powder, salt, pepper, and some water; set this flavorful sauce aside.
Step 2
Layer onion wedges at the bottom of your slow cooker, then scatter the salt pork cubes over the onions. Drain the beans and add them on top, pouring the maple mixture over everything. If the beans aren’t quite covered, add a splash of hot water to make sure they’re nicely submerged.
Step 3
Cover the slow cooker and let it cook on low for 10 to 12 hours, or if you’re short on time, use the high setting for about 5 to 6 hours. If you go with high, check in now and then to see if they need a little extra water. If at the end the beans seem too soupy, leave the lid off for the last half hour to let some of the liquid evaporate.
