Tuesday, January 4, 2011

Home Style Pork and Beans

2 16oz. packages navy beans
1 slice salt pork
1/2 pound pork, cut in 1/2" cubes
1 large onion, diced
3/4 cup dark brown sugar, packed
1/3 cup molasses
3 teaspoons salt
1 tablespoon dry mustard
1 tablespoon tomato past

Rinse beans in cold water and discard any shriveled or split beans and stones. In a 12",deep dutch oven over 16 charcoals, heat beans in 8 cups of water to boiling;boil for 3 to 5 minutes. Remove dutch oven from heat; cover and let stand 1 hour. Drain and rinse the beans well; set aside. In same dutch oven over 8 or 9 charcoals cook pork and onions salt pork, until pork is browned and onions are soft, and salt pork is crispy, stirring often. Return beans to dutch oven; add 8 cups of water over 16 charcoals . Bring to a boil and reduce charcoals to 9; cover; simmer for 1 hours. Add sugar, molasses, salt, and mustard and tomato past; cover; simmer for 2 hours or until beans are tender, stirring occasionally. Remove lid and let beans become thick, but if to thick, add water, 1/2 cup at a time to desired thickness. Serve as a side with Hamburgers or Steaks. This may also be done on a camp stove.

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