Vermont Maple Stout Baked Beans

1 . Stage

Combine pinto beans, navy beans, and baking soda in a large pot. Add water until level is 2 inches higher than beans. Heat over medium-high heat until boiling. Cook for 5 minutes then remove pot from heat. Set aside to soak for 8 hours.

2 . Stage

Drain beans, reserving 1 1/2 cups soaking liquid. Place beans in a slow cooker.

3 . Stage

Place salt pork in a large skillet over high heat; sear until browned, 3 to 5 minutes per side. Remove from the heat, cut into small chunks, and add to the slow cooker.

4 . Stage

Add onion to the skillet with the leftover pork fat; cook over medium-high heat until translucent, about 5 minutes; transfer to the slow cooker.

5 . Stage

Combine stout beer, hot water, maple syrup, brown sugar, molasses, balsamic vinegar, Worcestershire sauce, paprika, garlic salt, pepper, mustard powder, and liquid smoke in a bowl. Mix well and pour sauce over beans, pork, and onions in the slow cooker. Add the reserved bean soaking liquid.

6 . Stage

Cook on Low until beans are tender, about 10 hours. Drain to desired consistency before serving.