| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Vegetable |
15 |
Servings |
INGREDIENTS
| 3 |
lb |
Dry Pea beans or Navy beans |
| 1 1/2 |
c |
Dark molasses |
| 1 |
tb |
Dry mustard |
| 1 |
ts |
Salt |
| 1/2 |
ts |
Pepper |
| 1/2 |
lb |
Salt pork; diced |
| 1 |
lg |
Onion; chopped |
INSTRUCTIONS
Rinse beans; in a large kettle combine beans and 24 cups (6 quarts) cold
water. Bring to boiling; simmer 2 minutes. Remove from heat. Cover; let
stand 1 hour. (Or, add beans to water and soak overnight.) Bring to
boiling; simmer till beans are tender, about 1 hour. Drain, reserving
liquid. Combine molasses, mustard, 1 teaspoon salt. 1/2 teaspoon pepper,
and 3 cups reserved cooking liquid. In 6-quart bean pot, mix beans, salt
pork, and onion. Stir in molasses mixture. Cover, bake at 300 degrees for
3-1/2 to 4 hours, stirring occasionally. Add more reserved cooking liquid,
if needed. Serves 15.
ARKANSAS TODAY, CHANNEL 11, KTHV
01/02/1991
"COOKING WITH DON BINGHAM"
From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.
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