| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains, Meats | New England | Vegetable | 4 | Servings |
INGREDIENTS
| 1/2 | lb | Dry small white or Great Northern beans |
| Water | ||
| 1 | tb | Oil |
| 1 1/4 | ts | Salt; divided |
| 1/2 | c | Chopped onion |
| 2 | oz | Salt pork; cut into small pieces |
| 1/4 | c | Molasses |
| 1 | tb | Catsup |
| 1 | ts | Worcestershire sauce |
| 1/2 | ts | Dry mustard |
| 1 | ds | Pepper |
INSTRUCTIONS
Wash beans; drain. Add 5 cups boiling water to beans; boil 2 minutes. Remove from heat; cover and soak 12 hours or overnight. Rinse and drain thoroughly. In large pot, place beans, 3 cups fresh hot water, 1 tablespoon oil and 1 teaspoon salt. Boil gently with lid tilted 25-30 minutes or until beans are tender. Drain. Gently combine beans, onions and salt pork. Combine molasses, catsup, Worcestershire sauce, seasonings and 1/4 teaspoon salt; add to bean mixture. Place mixture in 4-5 quart baking dish. Bake, tightly covered, at 300 degrees for 4-6 hours. Check beans after 2 hours; add boiling water to cover if necessary. REQUIRES SOAKING BEANS OVERNIGHT From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
A Message from our Provider:
“If God were an impersonal force we’d be superior to our Maker”