From Hot Off the Griddle #9, January 1993.
- 2 cups navy beans
- 1 1/2 tsp salt
- 1/2 lb salt pork
- 2 1/2 cups stewed or canned tomatoes
- 1 cup finely chopped onions
- 1 1/2 tsp dry mustard
- 3/4 cup molasses
- 1/4 tsp fresh ground pepper
- 1/4 cup boiling water
- Pick over and wash beans.
- Cover generously with water (at least 2” above the beans) and soak overnight.
- In the morning, add salt to undrained beans, bring slowly to boiling point, and simmer gently until soft (about 30 minutes).
- Drain and reserve liquid.
- Cut salt pork into 1/4” slices and place half in the bottom of a bean pot.
- Add half the beans, remaining salt pork, half the tomatoes and onions, and remaining beans and tomatoes and onions.
- Mix together mustard, molasses, pepper and water.
- Pour over the beans.
- Add any juice from the tomatoes and enough of the bean liquid to cover beans, plus 1/2”.
- Cover pot tightly. Bake at 250 degrees for 8-9 hours.
- Add more bean liquid or water as needed.
Serve piping hot with lots of bread and butter.