Ingredients:
2 pounds, or 5 cups of dry Jacob’s cattle or Stueben yellow eye beans, sorted and degassed.
½ pound salt pork
 ¼ cup sugar
½-2/3 cups molasses
2 teaspoons dry mustard
½ teaspoon pepper
Dash of salt
1 medium onion
1 teaspoon A&D Seasoning
16 oz can of B&M canned brown bread
or 1 baguette of French Bread
or Fresh baked corn bread.
Serves 10-12.
Directions:
Degas the beans. Cut in quarters and put in bottom of bean pot. Add the beans. Cut through the rind of the salt pork to a depth of ½ inch, and place the pork on the top of the beans. Mix the sugar, molasses, mustard, pepper and salt with 1 pint of boiling water. Pour this over the beans and pork. If necessary, add more boiling water to cover. Bake at 300oF of 6 hours or more, adding more boiling water as the beans cook. Serve with steamed brown bread, or hot Johnny cake, or baguette of French bread, or corn bread. |
