| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains, Meats |
|
Main dish, Vegetables |
6 |
Servings |
INGREDIENTS
| 1 |
lb |
Dried Navy pea beans or yell |
| 6 |
c |
Cold water |
| 1 |
ts |
Salt |
| 1/4 |
lb |
Salt pork |
| 1 |
|
Med. onion, peeled |
| 2 |
ts |
Dried mustard |
| 1/4 |
c |
Molasses |
| 1/3 |
c |
Brown sugar |
| 1/3 |
c |
Maple syrup |
INSTRUCTIONS
Wash beans and add cold water. Cover and let soak overnight. Add salt to
beans and liquid and simmer gently until tender, about 1 hour. Drain,
reserve liquid. Measure 1-3/4 cup bean liquid, add water if necessary. Cut
a slice from the salt pork and place in the bottom of the bean pot. Add
beans; place the onion in center of the beans. Mix mustard, sugar,
molasses, and maple syrup with bean liquid; pour over beans. Cut 3 gashes
in the remaining salt pork, and place on top of the beans. Rind side up.
Cover and bake 5 to 7 hours in a 300°F oven, adding more water as needed.
Remove cover from bean pot the last half hour so pork rind will brown and
become crisp.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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