- 4 cups dried beans
- 4 cups apple cider
- 1/2 pound lean slab smoked bacon or thick cut bacon
- 3 whole small onions
- 1 tablespoon dry mustard
- 1/2 cup dark molasses or sorghum
- 1/2 tablespoon salt
- Wash and sort through the beans to remove any that are split or broken. Soak in cold water overnight.
- Drain the beans and add cider. Bring to a boil over medium high heat and boil for 30 minutes.
- Preheat the oven to 275 degrees.
- Cut 5 strips from the slab bacon and dice the remainder into ½-inch cubes. Set aside.
- Using a Dutch oven or an earthenware bean pot, scatter the cubed bacon over the bottom. Transfer the beans and cider liquid into the pot.
- Coat the onions in the dry mustard and bury them in the beans, pushing down slightly. Drizzle the molasses over the top.
- Crisscross the strips of bacon on the top of the beans and add enough hot water to cover. Sprinkle the salt over the top.
- Cover and bake until the beans are tender and have absorbed most of the liquid, about 4 to 6 hours. If the beans seem to dry at any point in baking, add more hot water. Serve hot or warm.