** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. In a bowl, combine the beans with 4 cups cold water and let them soak overnight.
2. Drain, reserving any remaining liquid.
Transfer them to a small heavy kettle, and add fresh water to cover.
3. Simmer, covered, for 60 minutes.
4. Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
5. To the kettle, add a quarter lb.
piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.
6. In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion.
7. Pour the mixture over the beans and stir in.
8. Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered.
9. Remove lid and cook uncovered for 1 more hour.
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Food Allergy Information:
This recipe contains potential food allergens and will effect people with Beans, Sulfites, Pork, Mustard, Navy Beans, Beef, Onion allergies.
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