Baked Pork and Beans

Ingredients

• one quart of pea beans
• one-quarter of a pound of salt pork
• one teaspoonful of salt
• one teaspoonful of mustard
• one-quarter of a cup of molasses
• enough more water to cover them

Method

1. 1

   Soak one quart of pea beans in cold water over night.

2. 2

   In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break.

3. 3

   If you like, boil one onion with them.

4. 4

   When soft, turn them into a colander, and pour cold water through them.

5. 5

   Place them with the onion in a bean pot.

6. 6

   Pour boiling water over one-quarter of a pound of salt pork, part fat and part lean; scrape the rind till white.

7. 7

   Cut the rind in half-inch strips; bury the pork in the beans, leaving only the rind exposed.

8. 8

   Mix one teaspoonful of salt—more, if the pork is not very salt—and one teaspoonful of mustard with one-quarter of a cup of molasses.

9. 9

   Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them.

10. 10

    Keep them covered with water until the last hour; then lift the pork to the surface and let it crisp.

11. 11

    Bake eight hours in a moderate oven.

Nutrition per serving

As published

This recipe was extracted from The Common sense recipe book (1898) by Sarah Allen, page 25. The excerpt below is the record exactly as published.

BAKED PORKVAND) BEANS: Soak one quart of pea beans in cold water over night. In the morning put them into fresh cold water, and simmer till soft enough to pierce with a pin, being careful not to let them boil enough to break. If you like, boil one onion with them. When soft, turn them into a colander, and pour cold water through them. Place them with the onion in a bean pot. Pour boiling water over one-quarter of a pound of salt pork, part fat and part lean; scrape the rind till white. Cut the rind in half-inch strips; bury the pork in the beans, leaving only the rind ex- posed. Mix one teaspoonful of salt—more, if the pork is not very salt—and one teaspoonful of mustard with one-quarter of a cup of molasses. Fill the cup with hot water, and when well mixed pour it over the beans; add enough more water to cover them

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