Yield: 15 Servings
|3 pounds||Dry Pea beans or Navy beans|
|1½ cup||Dark molasses|
|1 tablespoon||Dry mustard|
|½ pounds||Salt pork; diced|
|1 large||Onion; chopped|
Rinse beans; in a large kettle combine beans and 24 cups (6 quarts) cold water. Bring to boiling; simmer 2 minutes. Remove from heat. Cover; let stand 1 hour. (Or, add beans to water and soak overnight.) Bring to boiling; simmer till beans are tender, about 1 hour. Drain, reserving liquid. Combine molasses, mustard, 1 teaspoon salt. ½ teaspoon pepper, and 3 cups reserved cooking liquid. In 6-quart bean pot, mix beans, salt pork, and onion. Stir in molasses mixture. Cover, bake at 300 degrees for 3-½ to 4 hours, stirring occasionally. Add more reserved cooking liquid, if needed. Serves 15.
ARKANSAS TODAY, CHANNEL 11, KTHV 01/02/1991
"COOKING WITH DON BINGHAM"
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, .