| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Casserole |
10 |
Servings |
INGREDIENTS
| 3 |
c |
1-1/2 pounds dried white |
|
|
beans |
| 1/2 |
c |
Molasses |
| 2 |
T |
Dry mustard |
| 1/2 |
c |
Ketchup |
| 1/4 |
t |
Ground cloves |
| 1/2 |
t |
Ground black pepper |
| 2 |
|
Ham hocks |
|
|
Water |
| 2 |
t |
Salt or to taste |
| 20 |
|
Frankfurters |
INSTRUCTIONS
Soak beans in water 3 hours to soften slightly, then drain and discard
water. Place beans in heavy, lidded ovenproof casserole and add
molasses, mustard. ketchup, cloves annd pepper and mix well. Add ham
hocks and enough water to cover beans by 2 inches. Bake in oven,
covered, at 275 degrees 2 hours. Add salt and more water if beans are
getting too dry. Return to oven and continue to bake another 6 hours.
Check beans every hour or so, adding more water if necessary. About
45 minutes before serving, cut frankfurters into 3/4-inch rounds and
add to beans. Bake 45 minutes. Makes 10 to 12 servings. WASHINGTON
TIMES FOOD SECTION JANUARY 24, 1996 Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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