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

1. Place pinto beans in a large bowl. Cover with cold water to 3 inches above beans; cover and let soak 12 hours.

2. 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.

3. Layer 4 oz. of sliced salt pork in a 2 quart Dutch oven. Spoon beans over salt pork.; bury yellow onions, in beans.

4. 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.

5. Bake, covered, at 300 degrees for 3 hours, adding hot water ad needed. Bake 2 more hours or until beans are tender.

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