Categories: Vegetables-Beans
Ingredients
- 3 cups dried pinto beans, rinsed and picked over 3 cups fresh apple cider
- 8 oz. thinly sliced salt pork
- 2 small yellow onions, peeled
- 1 Tbsp. dry mustard
- 6 Tbsp. sorghum syrup
- 1 tsp. salt
Directions
-
Place pinto beans in a large bowl. Cover with cold water to 3 inches above beans; cover and let soak 12 hours.
-
Drain beans, and transfer to a Dutch oven. Add apple cider; bring to a boil over medium heat. Gently boil, uncovered and stirring occasionally, 30 minutes. Remove from heat; drain, reserving liquid.
-
Layer 4 oz. of sliced salt pork in a 2 quart Dutch oven. Spoon beans over salt pork.; bury yellow onions, in beans.
-
Cook dry mustard, sorghum syrup, and salt over medium heat, stirring often, 3 minutes or until mustard and salt dissolve. Pour mixture over beans; top with remaining 4 oz. salt pork. Add reserved bean liquid and, if necessary, hot water to cover.
-
Bake, covered, at 300 degrees for 3 hours, adding hot water ad needed. Bake 2 more hours or until beans are tender.