Pork and Beans

Ingredients

• two quarts of dried white beans
• a pound of nicely corned pork
• a small dried red-pepper
• small bits of butter
• a little flour

Method

1. 1

   Soak beans overnight.

2. 2

   The next day, throw off the water, and place beans in a pot with scored pork.

3. 3

   Cover with hot water, add red pepper, and simmer for one hour.

4. 4

   Transfer to a buttered basin, press pork in the center, top with butter and flour, and bake for nearly one hour.

As published

This recipe was extracted from The housekeeper's companion (1883), page 111. The excerpt below is the record exactly as published.

Pork and Beans. — Take two quarts of dried white beans (the small ones are best), pick out any imperfections, and put them to soak in hot water, more than to cover them, let them remain one night; the next day, about two hours before dinner time, throw off" the water, have a pound of nicely corned pork; a rib piece is best; put the beans in an iron dinner-pot, score the rind or skin of the pork in squares or diamonds, and lay it on the beans, put in hot (not boiling) water to cover them, ad4 164 HOUSEHOLD. a small dried red-pepper, or a saltspoonful of cayenne, cover the pot close, and set it over a gentle fire for one hour; then take a tin basin or earthen pudding-pan, rub the inside over with a bit of butter, and nearly fill it with the boiled beans, lay the pork in the centre, pressing it down a little, put small bits of butter over the beans, dredge a little flour

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