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Prep Time: 30 Minutes Cook Time: 300 Minutes |
Ready In: 330 Minutes Servings: 10 |
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The beans can be made ahead. After cooking, cool them to room temp and refrigerate in an airtight container for up to 4 days. Note: It is NOT NECESSARY to soak the beans before using in this recipe; hence the long cooking time. Do not use old dried beans for this recipe. Ingredients:
4 ounces salt pork, trimmed of rind and cut into 1/2 pieces 2 ounces bacon, cut into 1/4 pieces (about 2 slices) |
1 medium onion, chopped fine |
1/2 cup mild molasses, plus |
1 tablespoon mild molasses |
1 1/2 tablespoons brown mustard |
1 lb small dried white bean, rinsed and picked over (but not soaked or boiled at all... just dry beans) |
9 cups water |
salt |
1 teaspoon cider vinegar |
ground black pepper |
Directions:
1. Adjust oven rack to lower-middle position; heat oven to 300 degrees.
2. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
3. Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
4. Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
5. Bake until beans are tender, about 4 hours, stirring once after 2 hours.
6. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
7. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.
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