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1
Set soaked beans in saucepot and cover with water (4 quarts).
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2
Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy.
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3
Drain, reserving cooking liquid.
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4
Mix precooked beans with molasses and mustard and season lightly with salt and pepper.
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5
While beans are cooking, parboil sausages and salt pork for 10 minutes.
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6
Drain.
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7
Dice the salt pork into small cubes and slice the sausages.
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8
Preheat the oven to 350 degrees.
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9
In a shallow gratin or baking dish layer 1/3 of the beans.
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10
Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper.
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11
Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans.
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12
Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed.
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13
(Add more liquid if it evaporates too quickly.)
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14
Serve with Corn Bread (recipe follows.
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15
Preheat oven to 350 degrees.
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16
Grease a 13 by 9-inch baking pan.
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17
With a whisk combine the flour, cornmeal, baking powder, salt and sugar.
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18
Beat eggs with buttermilk and combine with corn and corn oil.
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19
Swiftly blend dry ingredients with wet ingredients and transfer to baking pan.
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20
Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.
