Photo: Howard L. Puckett; Styling: Melanie J. Clarke
Yield
12 servings (serving size: 1/2 cup)

White beans and maple syrup give this dish its signature flavor, while the Dijon mustard and hot sauce add a little kick. Use a darker grade of syrup for the most richness and intensity. A small portion of the syrup is stirred in at the end so the flavor is more pronounced.

How to Make It

Step 1

Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.

Step 2

Preheat oven to 325°.

Step 3

Heat a Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and pork to pan; sauté 5 minutes. Add beans, 5 1/2 cups water, 1/2 cup syrup, mustard, salt, and pepper sauce; bring to a boil. Cover and bake at 325° for 2 1/2 hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining 1/4 cup syrup.

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