| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Meats | Beans | 6 | Servings | |
INGREDIENTS
| 1 | lb | Dried white pea beans |
| 1 | md | Onion — diced |
| 1/2 | c | Molasses |
| 1/2 | ts | Dry mustard |
| 1/4 | c | Brown sugar — packed |
| 1 | ts | Salt |
| 1/4 | lb | Salt pork — lean, diced |
INSTRUCTIONS
Pick over beans and rinse. Place in a large bowl; add water to cover. Let stand overnight; drain. Combine beans and onions in a large saucepan; add water to cover; heat to boiling; cover. Simmer 45 minutes, or until skins of beans burst when you blow on several in a spoon. Drain liquid into a small bowl. Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar, and salt in a bowl. Layer half of the salt pork and all of the beans into an 8 cup bean pot. Pour molasses mixture overtop; add just enough more saved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover. Bake at 300F 4 hours; uncover. Bake 1 hour longer, or until beans are deep brown, tender, and as dry as you like them. (After 2 hours baking, check beans, and if they seem dry, add more saved bean liquid to keep them moist.) Recipe By : The Little Mountain Bean Bible Cookbook From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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