0 Picture
Ingredients
- 1 pound dry beans (Navy beans or Great Northern beans)
- 1 large Vidalla onion (diced)
- 3/4 pound salt pork (or you can replace this with 2-3 pounds of pork shoulder or butt cut into 1-2 inch cubes, including all fat. Fat melts and adds flavor)
- 3 tablespoons molasses
- 3 tablespoons brown sugar
- 6 to 8 cups water
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
Details
Adapted from NEFoodtoday.com
Preparation
Step 1
Wash beans in a colander or strainer
Pick over the beans to remove any pebbles or debris
Put in a large saucepan and add water to cover the beans by about 1 inch.
Soak overnight
In the morning, bring the beans to a boil.
Boil until the skins break when you blow across a few beans on a spoon.
Place a layer of beans in the bottom of a crockery bean pot or cast iron pot. Cast iron pot is best.
Score the salt port, cutting through the pork but leaving the rind intact.
Add the salt pork in the pot.
Add the remaining beans and water
Add molasses, brown sugar, salt and mustard
Cover the pot.
Add additional water if needed (just enough to creep up around the beans should be good)
Bake in a 300 degree F oven for at least 6 hours.
Add water as needed.
Note: if cooking overnight in a crock pot, put an aluminum foil cap sitting on top of the beans to help them get soft and keep them moist.
Review this recipe