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Post by Valerie on Aug 23, 2010 14:08:54 GMT -5
2 Cups navy beans, dry 1/4 lb. salt pork 2 teaspoons salt 2 Tablespoons molasses 3 teaspoons prepared mustard 2 Cups boiling water (from beans in cooking) 12 tablespoons ketchup 4 tablespoons brown sugar 1 large onion, chopped fine
Wash beans, cover with cold water, soak overnight. Boil in same water until beans are about 1/3 done (about 45 minutes). Drain the beans, saving the water. Slice the pork in the bottom of baking dish. Add salt, molasses, mustard, ketchup, sugar, and onion. Mix 2 cups of bean water with 2 1/2 cups boiling water. Add beans and liquid to mixture in baking dish, mixing well. Bake in 450 degree oven for one hour. Pack while hot into clean jars, filling to within 1 inch of top. Put on cap, screwing the band tight. Process in pressure canner for 60 minutes at 10 lb pressure. Makes 4 pints, or 2 quarts.
These are very similar to Pork 'n' Beans, but tastier. The sauce looks the same, though.
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