| 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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