Step 1

In a 6- to 8-quart Dutch oven or wide, heavy pot with lid, cook the bacon over medium-high heat, stirring occasionally, until beginning to crisp, about 4 minutes. Add 1 tablespoon of the maple syrup and stir to coat. Cook, stirring occasionally, until the bacon is golden on all sides, about 6 minutes more. Meanwhile, season the pork well with salt and pepper.

Step 2

Remove the pan from the heat. Using a slotted spoon, transfer the bacon to a plate, separating any stuck-together pieces; set aside. Pour off all but 3 tablespoons of fat from the pan. Return the pan to medium-high heat. Add the pork and cook until browned on all sides, about 6 minutes total. Add the carrots, celery, onion and garlic, and cook until the vegetables are softened, about 6 minutes more.

Step 3

Stir in the beans, thyme and bay leaves, then add the broth. Bring to a simmer over high heat, reduce to a gentle simmer and cook, stirring occasionally, until the beans are cooked through, and the meat is very tender, 60 to 75 minutes. Remove and discard the bay leaves and thyme.

Step 4

In a medium bowl, beat the cream to medium peaks. Fold in the remaining 2 tablespoons maple syrup and 1/4 teaspoon black pepper, then continue beating until stiff peaks form. Set aside (chilled if possible).

Step 5

Transfer 1½ cups of the soup solids and 3/4 cup of the liquid to the jar of a blender. Puree until smooth, then return to the stew. Stir in the vinegar, 3/4 teaspoon salt and 1/4 teaspoon pepper. Adjust the seasoning to taste.

Step 6

Warm the stew then ladle into serving bowls. Top with a dollop of the maple cream and sprinkle with the reserved maple bacon. Pass the remaining cream at the table.

Step 7

Adapted from " Bringing It Home: Favorite Recipes from a Life of Adventurous Eating" by Gail Simmons. Copyright © 2017 by GMS Media, Inc. Reprinted with permission from Grand Central Life & Style. All rights reserved.