Savory Beans and Salt Pork
  • 1 pound dried navy beans, cannellini beans, yellow eye beans, or pea beans.
  • ½ cup chopped onion
  • ½ cup molasses
  • ½ teaspoon dry mustard
  • ¼ cup light brown sugar (packed)
  • 1 teaspoon salt
  • ¼ pound lean salt pork (diced)
  • ½ pimento peppers
  • ½ Thai chilli peppers
  1. Rinse and pick over the beans then place them in a large bowl to stand for a night.
  2. In the morning, drain your beans then combine them with the chopped onion in a large saucepan. Add the Thai and pimento peppers, then add water till it's slightly above the mixture then heat to boil.
  3. Cover and simmer until the bean skins start to burst open.
  4. Drain the water into a bowl, measure a cup of it then add molasses, mustard, brown sugar, and salt then stir well.
  5. Add all the beans and half the salt pork into a baking dish, then pour the molasses mixture into them till the liquid rises just above the mixture.
  6. Top with remaining salt pork then bake covered for 4 hours at 300F. Ensure that they remain wet, when they seem dry, add some of the drained water.
  7. Uncover them and bake them for about one hour till the beans are fully tender.
  8. You can also cook them directly over the fire by adding the pork chops from step 4. Let them cook for 2 hours while adding the molasses mixture and stirring occasionally. When the beans are as tender as you desire, correct the seasoning if necessary by adding more pepper, thyme, and garlic.
  9. Enjoy.
Recipe by Country Recipe Book at