- 4 cups (900 g) dried white or Navy beans
- 2 onions, peeled and chopped
- 1 cup maple syrup
- 1 lb (454 g) salt pork, rind removed and diced
- 1/2 cup tomato paste
- 1/2 cup molasses
- 1/2 cup apple cider vinegar
- 2 tablespoons Dijon mustard
- 3 teaspoons paprika
- salt and pepper to taste
Soak beans in water overnight.
The next day, drain the beans, put them in a pot and cover with clean water.
Bring beans to a boil, then reduce heat and simmer for about 30 minutes, or until the skin on the beans split when you blow on it.
Reserve 2 cups of the cooking water and set aside, then drain the beans and put them in the slow cooker with chopped onion, maple syrup, salt pork, tomato paste, molasses, apple cider vinegar, mustard, paprika and reserved cooking water.
Cover slow cooker and cook 6-7 hours on low, or 4-5 on high, depending on the power of your slow cooker.
Serve beans with a loaf of homemade Crusty No Knead Bread, or pick up some freshly-baked bread from one of Quebec’s fantastic artisan bakeries.