| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
English |
Vegetables, Pork, Beans |
6 |
Servings |
INGREDIENTS
| 2 |
c |
Dried navy beans, picked ove and rinsed |
| 3/4 |
lb |
Salt pork |
| 1/2 |
c |
Molasses |
| 1/2 |
ts |
Dry mustard (english style) |
| 1/4 |
ts |
Paprika |
| 1 |
ts |
Onion, grated |
INSTRUCTIONS
In a bowl, combine the beans with 4 cups cold water and let them soak
overnight. Drain, reserving any remaining liquid. Transfer them to a small
heavy kettle, and add fresh water to cover. Simmer, covered, for 60
minutes. Drain in a colander, reserving the cooking liquid and combining
it with the soaking liquid.
To the kettle, add a quarter lb. piece of salt pork and the beans and bury
the remaining piece of pork, well scored, in the center of the beans. In a
small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
paprika, and onion. Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as necessary
to keep the beans just barely covered. Remove lid and cook uncovered for 1
more hour.
a 1946 Gourmet Mag. favorite
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