Ingredients Jump to Instructions ↓

  1. 2 cups dried navy beans

  2. 8 cups cold water

  3. 1 teaspoon salt, divided

  4. 2/3 cup packed brown sugar

  5. 1 teaspoon ground mustard

  6. 1/2 cup dark molasses

  7. 1/4 teaspoon pepper

  8. 1/4 pound salt pork, cut up

  9. 1/2 cup finely chopped onion

  10. 1/2 cup finely chopped celery

  11. 1/2 cup finely chopped green pepper

Instructions Jump to Ingredients ↑

  1. Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour. Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish. Cover and bake at 325° for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary. Yield: 8-10 servings.


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