Winter Dish of Baked Beans and Pork
From La cuisine creole, 1885
Constant change of water improves beans.
Presented as published in 1885. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from La cuisine creole (1885) by Lafcadio Hearn, page 25. The excerpt below is the record exactly as published.
WINTEB DISH OF BAKBD BEANS AND POBK. This ÎS a very heavy dish, but nourishing, and ît îs well to know how to cook ît, as ît îs economîcal. Pick the beans, wash them, and put them to soak ovcr night in plenty of water. In the mornîng pour this water oflf and put the beans in a kettle of cold water; place them on the flre and let them simmer till quite tender. Take them up and drain them ; when thoroughly (drained, put them in a baking pan wîth a large pièce of sait pork ; score the pork and lay it deep in among the beans, not upon them. Pour boîlîng water over them
Cook this with the app: pantry check, scaling, and the assistant.