I thought I posted this two years ago, but I guess not. I went looking for it, for a follower, and could not find it. so! here it is,
2 pounds dry navy beans
water to cover
1/2 pound pork fat, diced in 1/2 " cubes (salt pork, fat back, or fatty slab bacon)
1 large onion, small diced
3/4 cup brown sugar
1/3 cup molasses
5 teaspoons salt (omit, if using salt pork)
1 tablespoon dry mustard
Rinse beans in cold running water and discard any shriveled or split beans, and stones. In a 12", deep, Dutch oven over high heat, 15 to 18 charcoals, or on a comp stove, heat beans in 8 cups of water to boiling; 3 to 5 minutes. Remove Dutch oven from heat, Cover and let stand for 1 hour. Drain and rinse the beans well; set aside in a bowl. In same Dutch oven over medium heat, 12 to 14 charcoals, cook pork and onion until pork is browned and onion is tender, stirring often. Return beans to Dutch oven; add 8 cups of water; over high heat, bring to a boil and reduce to a simmer; cover and simmer for 1 hour. Add sugar, molasses, salt, it using, and mustard; cover; simmer for 2 hours or until beans are tender, stirring occasionally. Remove cover and simmer until liquid has thickened. Serve as a side dish, or as an ingredient in baked beans, or other bean pot recipes.
Yes ! its a long time, but I think well worth it. Canned pork and beans are handy, but these make you feel like a real pioneer, and a real Dutch oven cook.
P.S.If you find typos, I am sorry. I have been diagnosed with Myosthemia, and see double most of the time now; It makes typing a little harder. L.O.L. And proof reading even harder.