| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
|
8 |
Servings |
INGREDIENTS
| 1 |
lb |
Navy beans, dried |
| 2 |
c |
Water |
| 2 |
ts |
Dry mustard |
|
|
Pepper to taste |
| 3 |
|
Onions, peeled & quartered |
| 1/4 |
c |
Brown sugar |
| 1/4 |
c |
Molasses |
| 2 |
tb |
Sweet pickle juice |
| 1/3 |
lb |
Salt pork, cubed |
INSTRUCTIONS
Soak beans overnight in water to cover. Pour beans into large pot, and add
remaining ingredients except salt pork. Bring to a boil, lower heat, and
simmer 1 to 2 hours till beans are tender. Place salt pork in a bean pot or
a crockpot. Pour beans and liquid over. If using a bean pot, cook in the
oven at 250 for ten hours. If using a crockpot, cook on LOW for 8 to 12
hours. Beans should be dark and sticky, but still somewhat liquid, when
done. Great Northern beans may be used instead of navy or pea beans. Keep
some additional brown sugar/molasses/water on hand if needed to keep beans
wet while cooking. Recipe may be doubled, but use a little less liquid.
SMOKE 'N' BEANS
For a lower fat (and in my case, kosher) alternative, use about 1/2 pound
of smoked turkey (the real stuff, not the deli variety) cubed in small bits
instead of the salt pork. You will need to add a little salt, about 1
teaspoon. The flavor is excellent, without all the fat and pork...
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