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1
Carefully sort the beans, discarding any misshapen or discolored beans.
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2
Check carefully for small stones.
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3
Place beans in a colander & rinse thoroughly to remove all dust.
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4
Then place the beans in a large pot or bowl.
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5
Add enough cold water to cover by several inches.
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6
Soak the beans about 12 to 15 hours The beans should be smooth & doubled in size.
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7
Drain the beans in a colander.
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8
Rinse well with cold water.
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9
Discard any beans that havent re-hydrated.
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10
Place the beans in a stock pot.
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11
Add enough cold water to cover the beans by about 1/2 inch.
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12
Bring to a boil & boil vigorously for 10 minutes.
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13
Continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger.
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14
BE CAREFUL not to over cook.
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15
Its better to err on the under done side.
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16
Drain & rinse the beans reserving the cooking liquid.
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17
Preheat oven to 300 degrees F.
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18
Cut the salt pork in half, if the salt pork is thick, cut horizontally.
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19
Score the rind.
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20
Cut half of the salt porkthe rindless section if halved horizontallyinto 3 or 4 pieces and place them in the bottom of the bean pot.
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21
Add the beans to the bean pot.
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22
Mix together the sugar, molasses, mustard, salt & pepper.
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23
Scoop onto the top of the beans but do not stir.
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24
Add enough of the reserved bean-cooking liquid to barely cover the beans.
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25
If the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
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26
Place the remaining half of the salt pork, rind side up, on top of the bean mixture.
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27
Cover the bean pot.
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28
Bake for 6 or 7 hours Check the beans periodically for liquidabout once every 1 1/2 hrs or so.
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29
Adding additional reserved liquid as necessarythe liquid should be boiling when added.
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30
Beans are done when they become dark & tender.
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31
The beans should not be mushy.
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32
Allow the beans to stand for 30 minute before serving.
