Rating: 3 stars
117 Ratings
  • 5 star values: 13
  • 4 star values: 19
  • 3 star values: 34
  • 2 star values: 31
  • 1 star values: 20
  • 117 Ratings
John Boswell

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Credit: Quentin Bacon

Recipe Summary

hands-on:
15 mins
total:
1 day
Yield:
Serves 6-8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.

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  • Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.

  • Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.

Nutrition Facts

calcium 155mg; 446 calories; calories from fat 29%; carbohydrates 68g; cholesterol 14mg; fat 14g; fiber 16g; iron 5mg; protein 13mg; saturated fat 5g; sodium 243mg.
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