| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
Italian |
Main, Dishes |
12 |
Servings |
INGREDIENTS
| 2 |
lb |
Dried pea or navy beans(4 cups); soaked and drained |
| 1/3 |
c |
Blackstrap molasses |
| 1 |
tb |
Dry mustard |
|
|
Salt and freshly ground black pepper |
| 2 |
lb |
Italian sweet sausage |
| 1/2 |
lb |
Chunk salt pork |
| 2 |
|
Cloves garlic; finely minced |
| 1 |
|
Onion; finely chopped |
| 1/2 |
lb |
Sliced bacon |
INSTRUCTIONS
Set soaked beans in saucepot and cover with water (4 quarts). Bring water
to a boil, reduce heat and simmer, partially covered for 1 hour or until
the beans are just tender, but not mushy. Drain, reserving cooking liquid.
Mix precooked beans with molasses and mustard and season lightly with salt
and pepper. While beans are cooking, parboil sausages and salt pork for 10
minutes. Drain. Dice the salt pork into small cubes and slice the sausages.
Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer
1/3 of the beans. Top the beans with half of minced garlic, onion, diced
salt pork and sliced sausages; season with salt and pepper. Repeat with a
layer of beans, remaining salt pork, sausages, onions and garlic and finish
with layer of beans. Add about 1 cup of reserved bean cooking liquid to the
baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2
hours or until the liquid is almost entirely absorbed. (Add more liquid if
it evaporates too quickly.) Serve with corn bread.
Yield: 12 servings
Copyright, 1996, TV FOOD NETWORK, G.P., All Rights Reserved
Recipe By : COOKING MONDAY TO FRIDAY SHOW # MF6759
Posted to MC-Recipe Digest V1 #305
Date: Sat, 16 Nov 1996 18:02:12 -0500
From: Gail Shermeyer <4paws@netrax.net>
A Message from our Provider:
“Gratitude is our ability to see the grace of GOD, morning by morning, no matter what else greets us in the course of the day.”