| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | American | Vegetables | 1 | Servings |
INGREDIENTS
| 2 | c | Navy beans |
| 1/2 | ts | Baking soda |
| 1 | md | Yellow onion; peeled and sliced |
| 1/2 | lb | Salt pork; diced |
| 3 | tb | Dark molasses |
| 1 | ts | Dry mustard |
| 1/4 | c | Brown sugar |
| 1 | ts | Salt |
| 1/4 | ts | Pepper |
INSTRUCTIONS
1. Soak bean overnight in ample water to cover. Drain the beans and cook in ample water with the baking soda. Bring to a boil and simmer for 20 minutes. Drain. 2. Place 1/3 of beans in a baking pot or crock pot with a lid. Add 1/3 of the diced salt pork and 1/3 of the onions. Repeat layers ending with salt pork. Mix the remaining ingredients with a cup of hot water and pour over the beans. Add additional water to cover within an inch of top of beans. (you can always add more water if it gets too dry.) 3. Place covered baking pot in a 300 degree oven for 4 hours or longer. (6 hours or so in crockpot) Stir only once or twice during process. Recipe by: The Frugal Gourmet Cooks American Posted to MC-Recipe Digest V1 #1016 by Kj375 <Kj375@aol.com> on Jan 16, 1998
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