Smoky Beans

2 small Spanish Onions, diced
2 LB (907 g.) great northern beans (soaked in water for 1 hr.)
8 oz. (227 g.) diced bacon
4 oz. (113 g.) tomato paste
1/2 C. (118 ml.) maple syrup
1/2 t. (2.4 ml.) ground cumin
1/2 t. (2.4 ml.) kosher salt
1/2 t. (2.4 ml.) fresh ground black pepper
2 C. (473 ml.) pork or chicken stock
5 C. (1 l.) water

Preparation

Preheat the smoker to 275 F. (135 C.), vents closed. Using apple wood chips smoke and cook the onions for 30 minutes. Render the bacon in a heavy pot, add the onions and sauté until translucent. Add the tomato paste and maple syrup, strain the beans and add to the pot. Season, add remaining liquid ingredients, and bring to a boil. Transfer to a half size hotel pan, cover with plastic wrap and cook in the smoker for 5-6 hours. Can be held at 160 F (71 C.) for up to 10 hours.

Serve with herb roasted pork loin