| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Grains |
American |
Side dish, Vegetables, Pork, American |
5 |
Servings |
INGREDIENTS
| 500 |
g |
Dry navy beans |
| 1 |
lg |
Onion; roughly chopped |
| 300 |
g |
Smoked belly of pork |
| 6 |
tb |
Maple Syrup |
| 80 |
ml |
Molasses |
| 1 1/2 |
ts |
Dry mustard |
| 1 1/2 |
ts |
Ground ginger |
| 2 |
ts |
Salt |
| 1/4 |
ts |
Black pepper |
|
|
Hot water |
INSTRUCTIONS
Soak beans overnight in a saucepan. In the morning, add more water if
necessary to cover, and parboil beans for 10 minutes. Then run cold water
through beans in a colander or strainer. Cut pork jowl in one-inch cubes,
leaving skin on. The quantity of the pork may be decreased if desired
without affecting flavour.
Put the chopped onions with half of the cubed pork on the bottom of the
bean pot (a traditional stoneware 2-3 quart pot is perfect). Put beans in
pot and cover with the rest of the pork. Mix other ingredients with hot
water and pour over the beans. Add enough water to make level with the
beans. Bake in a 300 F. oven for 6 hours, adding water from time to time if
necessary to prevent the beans from drying out.
Recipe synthesised by IMH from recipes by John Hartman (Indianapolis Baked
Beans) and Dave Sacerdote (Boston Baked Beans)
Posted to MM-Recipes Digest by "Rfm" <Robert-Miles@usa.net> on Nov 08, 98,
converted by MM_Buster v2.0l.
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