Boston Beans And Pork

Ingredients

• 2 cups cranberry
• pinto
• red
• kidney or pink beans
• rinsed and picked over
• 2 tablespoons neutral oil
• like corn or canola
• 1/2 pound slab bacon
• cut into 1/2-inch cubes
• 3 pounds boneless pork butt or shoulder
• Salt and pepper
• 2 large yellow onions
• peeled and chopped
• 4 cloves garlic
• peeled and chopped
• 1 tablespoon tomato paste
• 2 tablespoons Dijon mustard
• 2 tablespoons maple syrup
• 2 tablespoons molasses
• 2 bay leaves
• 1 1/2 cups chicken broth (canned is fine)

Instructions

1. Soak beans in water to cover for several hours, or combine them in a saucepan with cold water to cover and simmer for about 10 minutes.
2. Heat oven to 350 degrees.
3. Put oil in a large casserole or Dutch oven, and turn heat to medium-high.
4. Add bacon and cook, stirring occasionally, while you trim pork of excess fat and cut it into 2-inch cubes.
5. When bacon is nicely browned, add pork, a bit at a time, and cook until nicely browned, sprinkling with salt and pepper as it cooks.
6. Add onions and garlic and cook until they soften a bit, then add remaining ingredients, including 2 teaspoons ground black pepper and drained beans.
7. Stir and barely cover with water.
8. Bring to a bare simmer on stove top, then cover and put in oven.
9. Cook for 2 hours, one with lid on, one with lid off.
10. Check occasionally, adding a splash of water if necessary.
11. When beans are done, check for seasoning, adding salt if necessary.
12. Serve immediately, or keep warm in a low oven or over a low flame, or refrigerate and reheat when ready to serve.