Ingredients

• 4 cups dry white beans (1 bag 907 g or 2 lbs) or 4 cups navy beans (1 bag 907 g or 2 lbs)
• water, for soaking
• 6 cups cold water (for cooking)
• 1 cup maple syrup
• 1/2 cup ketchup
• 1/2 lb streaky salt pork, rind removed and diced (I used bacon)
• 2 onions, coarsely chopped
• 1 tablespoon Dijon mustard
• 1 teaspoon salt
• 1/2 teaspoon ground pepper

Instructions

1. Place the beans in large bowl. Cover with water and soak overnight at room temperature. Add water, as needed, so that the beans are always covered. Rinse and drain.

2. In a slow cooker, combine all the ingredients. Cook for 8 to 9 hours on low, or about six hours on high. Adjust the seasoning. 

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3. Tips : The beans will be better the next day, once they have absorbed all the liquid.