Recipe information
Yield
Serves 6 to 8
Ingredients
1 pound dried navy beans picked over and rinsed
1/2 cup unsulfured light molasses
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dry mustard
1/4 cup finely chopped onion if desired
1/2 pound salt pork, cut into 1/4-inch-thick slices
Preparation
Step 1
In a bowl combine beans with water to cover by 2 inches and soak overnight.
Step 2
Drain beans in a colander and transfer to a 4-quart heavy skillet. Add water to cover beans by 3 inches and simmer covered, 1 hour, or until tender. Drain beans in colander, discarding cooking liquid.
Step 3
In a small saucepan bring 2 cups water to a boil and whisk in molasses, sugar, salt, and mustard until combined well.
Step 4
Pour half of beans into kettle and top with half of onion. Layer salt pork over onion and top with remaining beans and onion. Pour molasses mixture over bean mixture and cook, covered, adding more water at hourly intervals to keep beans covered, 6 hours, or until beans are very tender.
