Baked Beans with Pork

 

 

 

Here is a recipe for sensory overload. All the different flavors blended and cooked together

make for a dining experience beyond belief.

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1 lb dried navy beans                                                                         

1 ½ quarts water

2 green bell peppers, coarsely chopped                                           

1 large onion, chopped

2 cloves garlic, minced                                                                      

½ c molasses or honey

½ c chili sauce                                                                                                

½ c dark brown sugar

½ ts salt                                                                                              

½ ts dry mustard

½ ts black pepper                                                                               

¼ ts ginger

½ lb. salt pork, diced

 

Wash and pick over beans carefully, removing any split beans or debris. Soak beans overnight in enough water to cover, plus 2 inches of water over the beans (add more water as required).

The next day, rinse beans well in cold water and drain in a colander. Place drained beans in a 4-5 quart pan. Cover beans with water and simmer beans for 1 hour over low heat, skimming off any foam.

Turn beans into a bean pot or a deep pot or saucepan and add remaining ingredients.

Bake beans for 90-120 minutes in a preheated 300°F oven or until beans are very tender and are de-sired consistency. After the first hour, stir occasionally. If beans seem dry, stir in a little water.

 

 

 

 

                                                                                                      Try it with Cornbread. Excellent!! 

                                                  (See the next recipe)