Baked Beans with Pork

Ingredients

• from a half pint to a pint of boiling water
• the pork
• the soaked beans
• the soda
• pepper
• salt

Method

1. 1

   Parboil the pork and cut it into thin slices.

2. 2

   Drain the soaked beans and put them in a pot with enough fresh cold water to cover them.

3. 3

   Add the soda, cover, and boil for 15-20 minutes, removing the scum.

4. 4

   Pour off the water, replace with boiling water, cover, and boil until tender.

5. 5

   Drain and season with pepper and salt if the pork is freshly cured.

6. 6

   Layer half the beans in a baking pan, add the pork, cover with the remaining beans, pour boiling water over, and bake.

7. 7

   Add boiling water every hour if needed.

8. 8

   Serve hot or cold.

As published

This recipe was extracted from Manual for army cooks (1896) by United States. War Dept. Subsistence Dept., page 44. The excerpt below is the record exactly as published.

the pork and cut it into thin slices. Drain the soaked beans; put them into a pot with enough fresh cold water to cover them plentifully ; put in the soda. Cover; boil for fifteen or twenty min- utes; remove the scum as it rises; pour off the water; replace with boiling water; cover; boil steadily until tender ; drain and season with pep- per. If the pork is freshly cured, add salt. Put one- half of the beans in a dee23 baking pan ; lay over them the sliced pork, then coA^er the pork with the other half of the beans. Pour over from a half pint to a pint of boiling water, and bake with a uniform heat. Every hour add from a half to a cupful of boiling water. If the beans show signs of burning, cover them with a tin pan and remove it in time to allow the top to brown. Serve hot or cold. Cold beans may be made into a salad. If preferred, the beans and pork may be put into the dish in layers, finishing with a layer of pork. A tablespoonful of molasses, or an equivalent of sugar, to the quart of beans may be added when the beans are put into tlie baking pan. 106 MANUAL FOR ARMY COOKS. When cooked the beans should be comparatively dry. TO MAKE SAUSAGE MEAT. 14 pounds lean fresh pork. 6 pounds fresh pork fat. 4 ounces powdered sage. 2 ounces fine salt. 2 ounces sugar. ^ ounce cayenne i3epper. 1 ounce powdered black pepper

Cook this with the app: pantry check, scaling, and the assistant.