14 October 2008

Calcium 425 mg, Magnesium 165 mg
Yield : 10 Servings

Ingredients :
1,5 lbs dried navy beans
1 lb salt pork
1 cup sugar
1 cups dark molasses
1 tsp dried mustard
1 tsp fresh ground white pepper
1 tsp sea salt

Preparations :
  • Sort the beans carefully, discarding any misshapen or discolored beans. Check carefully for small stones.
  • Place beans in a colander & rinse thoroughly to remove all dust. Then place the beans in a large pot or bowl.
  • Add cold water to cover by several inches.
  • Soak the beans about 14 hours The beans should be smooth & doubled in size. Drain the beans in a colander. Rinse well with cold water. Discard any beans that haven’t re-hydrated.
  • Place the beans in a stock pot. Add enough cold water to cover the beans by about ½ inch.
  • Bring to a boil & boil vigorously for 10 minutes.
  • Continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger.
  • Drain & rinse the beans reserving the cooking liquid.
  • Preheat oven to 3000F.
  • Cut the salt pork in half, if the salt pork is thick, cut horizontally.
  • Score the rind. Cut half of the salt pork—the rindless section if halved horizontally—into 3 or 4 pieces and place them in the bottom of the bean pot.
    Add the beans to the bean pot.
  • Mix together the sugar, molasses, mustard, salt & pepper.
  • Scoop onto the top of the beans but do not stir.
  • Add enough of the reserved bean-cooking liquid to barely cover the beans.
  • If the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
  • Place the remaining half of the salt pork, rind side up, on top of the bean mixture.
  • Cover the bean pot. Bake for 5-6 hours Check the beans periodically for liquid—about once every 1 ½ hrs or so.
  • Adding additional reserved liquid as necessary—the liquid should be boiling when added.
  • It’s done when they become dark & tender.
  • The beans should not be mushy.
  • Allow the beans to stand for 30 minute before serving.


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