1/2 teaspoon regular mustard
1/2 teaspoon dried mustard
1 teaspoon instant coffee
2 onion, chopped
3/4 cup white sugar
Salt and pepper to taste
Boiled water (to moisten and help dissolve dry ingredients)
4 apples, peeled, cored, and chopped, preferably Mutsus or Cortlands
1 1/2 pounds dried beans divided into ½ pound soldier and 1 pound yellow–soaked overnight (reserve bean water for later)
1 package salt pork (about a 2-by-4-inch piece) sliced thin
Preheat oven to 350°. Mix together both mustards, coffee granules, onions, sugar, salt (go lightly because of salt pork), pepper, water to moisten. Spray large, heavy pot with cooking spray. Layer as follows: 2-3 pieces salt pork (always put pork on bottom to prevent other ingredients from sticking), apples, moistened ingredients from above, beans. Continue layering until all ingredients are used up and pot is full. Cover and bake all day, stirring every so often. If appearing dry, add some of the reserved bean water. If too wet, cook uncovered for a while.
Dish can be apportioned and frozen in freezer bags if desired. If freezing, do not cook beans beyond firm or they will be mushy when defrosted.