2 lb. dried navy beans
1 large onion
1 tsp. dry mustard
1 Cup pure maple Syrup
1 lb. lean salt pork, sliced
1/2 Cup butter, softened
1 Cup packed maple or dark brown sugar
4 to 6 medium McIntosh apples, cored
1 Cup rum (optional)
Soak beans in cold water to cover 12 hours.
Place beans and water in an 8 quart iron pot or Dutch oven. Add additional cold water, if necessary, to cover the beans. Heat to boiling over high heat; reduce heat. Simmer, covered, over medium heat until beans begin to crack, about 25 minutes.
Heat oven to 325 degrees. Rinse onion, without skin, with cold water. Roll onion in mustard. Place onion in beans. Stir in maple syrup and salt pork. Bake, covered, 4 hours. Mix butter and maple sugar until smooth. Fill each apple with 1 1/2 teaspoons of the butter mixture. Place apples on top of baked beans. Dot beans with remaining butter mixture. Bake, uncovered, until apples are brown, about 1 hour. Pour rum over beans just before serving.