| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
French |
Picnic, Dried beans |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
White beans; navy pea beans |
| 1 |
|
Onion; studded with |
| 2 |
|
Cloves |
| 1 |
|
Bay leaf |
| 1 |
tb |
Salt |
| 1 |
lb |
Salt pork; lean |
| 1 |
lb |
Smoked ham |
| 3 |
|
Onions |
| 3 |
|
Garlic cloves |
| 2 |
ts |
Mustard powder |
| 1/4 |
c |
Rum |
INSTRUCTIONS
^^ SOAK washed and sorted beans overnight. ^^ Drain and add fresh water to
come 3 inches above the beans. Add the onion stuck with cloves, bay leaf,
and salt, and bring to a boil. Boil rapidly for 5 minutes. Skim the top,
reduce the heat and simmer until the beans are tender but not mushy. ^^
Meanwhile, put the salt pork in water and bring to a boil. Lower the heat
and simmer for 25 minutes. Remove the pork from the water and cut it first
into slices, then into small pieces. Cut the ham into strips. ^^ Peel and
chop the onions and garlic cloves. Blend the mustard with a little bean
liquid. Taste the beans for seasoning. Place a layer of the beans in the
bottom of a large baking dish. Add a layer of salt pork, ham, onion, and
garlic. Repeat the layers ending with beans on top. Pour the mustard water
over the mixture, and add enough bean liquid to come to the top of the
baking dish. Bake in preheated moderate oven (350F) for 90 mins. !! Keep
the beans moist while baking; add more bean liquid or water. ^^ After 90
mins. remove and pour the run over the beans. Return to oven and bake
another 45 minutes, or until nicely browned and bubbly. Reheat at picnic on
camp stove or serve cold. (c) 1966 by Woman's Day Encyclopedia of Cookery.
NY: Fawcett, Inc. [mc-recipe: patH Sep 96]
Recipe By : Picnics by James A. Beard
Posted to MC-Recipe Digest V1 #222
Date: Fri, 20 Sep 1996 08:58:49 -0700 (PDT)
From: PatH <phannema@wizard.ucr.edu>
NOTES : "Beach Picnic" Menu Cold Broiled Chicken / Baked Pea Beans /
Pungent French Roll Salad / Cheese and Pears / Peanut Butter Cookies /
Beverages
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