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2 lbs. dried navy beans
1 teaspoon soda
1 medium onion, sliced
1 tablespoon salt
4 teaspoons cider vinegar
1 teaspoon prepared mustard
1/2 cup brown sugar
3/4 cup molasses
1/4 cup tomato catsup
1/8 teaspoon pepper
3/4 lb. salt pork, sliced
Wash beans thoroughly and put them in a 4-qt. saucepan. Add enough water to come 2 inches above beans and soak overnight. Next morning, drain. Then cover with fresh cold water, add soda and bring to boil. Again drain, rinse, cover with cold water and bring to boil. Put the onion in bottom of bean pot or deep casserole with all the rest of the seasonings. Add the hot beans and liquid with enough boiling water to barely cover. Lay strips of salt pork over top; cover and bake in a very slow oven (250 deg.) until beans are tender, 9 to 10 hours, adding more boiling water as liquid evaporates. Remove cover and bake one hour longer to let salt pork become crisp and brown. Serve piping hot, plain or with catsup or chli sauce.
Serves 10 to 12. |
