Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

2 c Dried navy beans, picked ove 1/2 ts Dry mustard (english style)
- and rinsed 1/4 ts Paprika
3/4 lb Salt pork 1 ts Onion, grated
1/2 c Molasses

In a bowl, combine the beans with 4 cups cold water and let them soak
overnight. Drain, reserving any remaining liquid. Transfer them to a
small heavy kettle, and add fresh water to cover. Simmer, covered, for 60
minutes. Drain in a colander, reserving the cooking liquid and combining
it with the soaking liquid.

To the kettle, add a quarter lb. piece of salt pork and the beans and bury
the remaining piece of pork, well scored, in the center of the beans. In a
small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard,
paprika, and onion. Pour the mixture over the beans and stir in.

Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as necessary
to keep the beans just barely covered. Remove lid and cook uncovered for 1
more hour.

a 1946 Gourmet Mag. favorite

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