Recipe is from Mazie.
1 quart beans (dry)
1 TB salt
1 TB molasses
3 TB sugar
1 cup boiling water
1 onion, chopped fine
Pick over beans; cover with cold water and soak overnight. In morning, drain, cover with fresh water, and heat slowly (keeping water below boiling point); cook until skins will burst when pierced with a pin, about 30 minutes. Drain beans.
Put thickly sliced bacon in bottom of bean pot. Cut through rind occasionally. Put beans in pot and bury boneless pork in beans. Mix other ingredients and pour over beans, then add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake slowly (200 to 250 degrees) for 6 or 8 hours, uncovering the last hour of cooking, so that rind may become brown and crisp. Add water as needed.
Optional: Can use 3 TB brown sugar and ½ TB dry mustard in place of molasses and white sugar.
1 quart beans (dry)
1 TB salt
1 TB molasses
3 TB sugar
1 cup boiling water
1 onion, chopped fine
Pick over beans; cover with cold water and soak overnight. In morning, drain, cover with fresh water, and heat slowly (keeping water below boiling point); cook until skins will burst when pierced with a pin, about 30 minutes. Drain beans.
Put thickly sliced bacon in bottom of bean pot. Cut through rind occasionally. Put beans in pot and bury boneless pork in beans. Mix other ingredients and pour over beans, then add enough more boiling water to cover beans. Cover bean pot, put in oven, and bake slowly (200 to 250 degrees) for 6 or 8 hours, uncovering the last hour of cooking, so that rind may become brown and crisp. Add water as needed.
Optional: Can use 3 TB brown sugar and ½ TB dry mustard in place of molasses and white sugar.
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