- 2 cups beans(Navy, Pinto or Great Northern)
- ½ pound salt pork (approximate), scored
- 4 tablespoons blackstrap molasses*
- ½ tablespoon dry mustard* (mustard seed pulverised is dry mustard)
- 1 small onion, finely chopped
- Soak 2 cups of dry beans overnight, drain, put in pan and cover with cold water to simmer until tender( about 1 to 1½ hours). When tender, drain and add half of beans to bean crock. Any covered baking dish will work if you do not have a bean crock.
- Preheat oven to 300°
- On top of beans add molasses, onion, dry mustard and salt pork. To score the salt pork simply cut lines into it making little squares.
- Add remaining beans and enough water just to cover. Cook for approximately 6 hours. Remove lid for the last hour to remove any excess water.
Note: You may use canned Navy, Pinto or Great Northern beans.
Omit soaking overnight and preheating. Simply rinse well and add to pot.
Serve with John Morrell Franks* available at Foppema’s Farm for a hearty meal.
Welcome to our Recipe Swap. You will find us swapping recipes every Monday with bloggers who link up to share their recipes with you. To view these recipes simply click on the photo of the recipe you wish to see and enjoy.
Last week we had some great recipes shared on the Recipe Swap. Our Feature (most viewed) Recipe of all the recipes was the Brussel Sprouts Soup ( in 12 minutes) submitted by Judee Algazi at Gluten Free A-Z. Thank you, Judee for sharing your recipe at the Recipe Swap.
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- Scroll down, find the little blue “Add your Link” Button and click on that.
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