To begin, rinse the navy beans thoroughly, then soak them overnight in plenty of cold water. This ensures even cooking and tender texture. Drain and rinse before use. Transition to parboiling.

Place the soaked beans in a large pot with fresh water. Bring to a boil and simmer for 30 minutes until the beans are just tender but not falling apart. Drain, reserving some cooking liquid. Proceed to prepare flavour base.

In a heavy ovenproof pot, layer the chopped onion and chunks of salt pork at the bottom. This forms the flavour foundation for the beans. Move to seasoning mixture.

In a bowl, whisk together maple syrup, molasses, mustard, salt, and black pepper. Adjust sweetness with a little more maple syrup if desired. Set aside. Transition to layering.

Spread half of the parboiled beans over the onion and pork. Pour half of the maple mixture on top. Repeat with remaining beans and liquid. Finish by adding 500ml reserved bean cooking liquid. Move to baking.

Cover the pot tightly with a lid. Bake in a preheated oven at 150°C (300°F) for 2 hours. This slow cooking allows flavours to meld. Prepare to check liquid levels.

After 2 hours, check the beans. Stir gently, adding more reserved liquid if they appear too dry. Return to the oven, uncovered, for 1 more hour to thicken. Proceed to resting.

Once beans are tender and sauce is rich, remove from the oven. Let the pot rest for 10–15 minutes before serving to allow flavours to settle. Transition to garnishing.

Serve the beans hot with crusty bread or rolls. Garnish with a little fresh parsley if desired. Traditionally, pickles are served alongside to cut through the richness.