Ingredients

16 oz. dried navy beans, soaked overnight and drained

1 small onion, finely chopped

1/3 C pure maple syrup

2 T chili powder (optional)

1 t ground pepper

1/2 t toasted sesame oil

1/4 t tarragon

1.5 t Dijon mustard

3 C water (or 4 C water for oven preparation)

1 slice diced pork fatback or 8 oz. salt pork (or for a vegetarian version: 3 oz. diced smoked tempeh added at the end)

1 1/2 t salt

1 t cider vinegar

Preparation

Pressure cooker preparation:

  1. Combine first nine ingredients in the pressure cooker and bring to high pressure. Adjust temperature to maintain high pressure for 20 min.
  2. Use Quick release method (refer to your pressure cooker manual).
  3. Add salt and vinegar. Cook off any extra liquid.
  4. Add diced smoked tempah, if desired, before serving.

Oven preparation:

  1. Preheat oven to 350°F.
  2. In a large dutch oven, stir together the first nine ingredients and bring to a boil on the stove.
  3. Cover and bake for an hour and a half, stirring occasionally.
  4. Remove cover, add salt and vinegar. Continue to bake for another hour or until liquid is mostly absorbed and top is browned and crusty.