Yield: 8 servings
|4 cups||Dried Beans -- (see note)|
|2 cups||Sugar Or Dark Maple Syrup (last sap run)|
|1 tablespoon||Dry Mustard|
|½ pounds||Salt Pork|
|1 small||Onion (Size Of An Egg) peeled|
|\N \N||Boiling Water|
NOTE: Use red kidney, yellow eye, or whatever you have for beans.
1. Pick over the beans and soak overnight, coverd by 2 inches of water.
2. Next day, drain the beans, cover with fresh water and parboil then for 1 hour, or until skins split when you blow on a few beans.
Preheat the oven to 300 F.
3. Place beans in a 4-qt bean pot. Stir in sugar, mustard and molasses, and bury the salt pork and onion in the beans. Cover with boiling water by 2 inches. Bake, covered, for 9 to 10 hours, topping up the pot with a little boiling water as needed.
Another submission by Barbara Corson to section on the HOPKINTON STATE FAIR of Contoocook, N.H. Fair dates: 5 days, ending Labor Day.
Recipe By : The County Fair Cookbook - ISBN 0-7868-6014-6 From: Dan Klepach Date: 03-30-95 (159) Fido: Cooking