2 lbs. dried white beans (Great Northern, navy, or pea beans)
1/2 c. pure maple syrup
1/2 c. brown sugar, packed
1/2 tsp. pepper
1 med. size apple, peeled & chopped
1 lg. onion, diced
1/4 lb. salt pork, scored

In a large saucepan, cover the beans with cold water and soak overnight. Drain; cover with fresh cold water. Simmer for 30 minutes or until the bean skins roll back when you blow on them. Drain; reserving the cooking liquid. Add the maple syrup, brown sugar, pepper to the liquid. Put the beans in a large bean pot. Stir in the apple and onion. Pour the reserved cooking liquid over the bean mixture to cover. (Reserve any remaining liquid.) Sink the salt pork into the center.

Bake in a 275 degree oven for 4 hours or until tender. Stir every 30 minutes to release the starches and thicken the liquid. Add the reserved bean liquid to keep the beans covered. Serves 10 to 12. The long, slow cooking which allows the flavors to mingle is the secret ingredient in this traditional New England dish.