| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | New England | Cyberealm, Side dishes | 8 | Servings |
INGREDIENTS
| 3 | t | Vinegar |
| 1 1/4 | t | Ginger |
| 1 | c | Sugar |
| 1 | T | Catsup |
| 1/4 | t | Salt |
| 3 | t | Molasses |
| 2 | t | Dry Mustard |
| 1/3 | lb | Salt Pork or 8 slices bacon |
| 6 | Small Onions quartered |
INSTRUCTIONS
Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! From Fred Goslin, Cyberealm BBS Watertown NY 315-786-1120 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 144
Calories From Fat: 1
Total Fat: <1g
Cholesterol: 0mg
Sodium: 114.3mg
Potassium: 183.7mg
Carbohydrates: 36.1g
Fiber: 1.6g
Sugar: 30.7g
Protein: 1.1g