Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Dried Beans
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 lb White "Navy" beans
1 Onion -- studded with:
2 Cloves
1 Bay leaf
1 tb Salt
1 lb Lean salt pork
1 lb Smoked ham
3 Onions
3 cl Garlic
2 ts Mustard powder
1/4 c Rum
Sort beans, wash, and soak overnight.
Drain beans and add fresh water to come 3" above the beans. Add the
onion stuck with cloves, bay leaf, and salt, and bring to a boil.
Boil rapidly for 5 minutes. Skim the top, reduce the heat and simmer
until the beans are tender but not mushy.
Meanwhile, put the salt pork in water and bring to a boil. Lower the
heat and simmer for 25 minutes. Remove the pork from the water and
cut it first into slices, then into small pieces. Cut the ham into
strips.
Peel and chop the onions and garlic cloves. Blend the mustard with a
little bean liquid. Taste the beans for seasoning. Place a layer of
the beans in the bottom of a large baking dish. Add a layer of salt
pork, ham, onion, and garlic. Repeat the layers ending with beans on
top. Pour the mustard water over the mixture, and add enough bean
liquid to come to the top of the baking dish. Bake in preheated
moderate oven (350 F) for 90 minutes.
Keep the beans moist while baking; add more bean liquid or water.
After 90 minutes, remove and pour the run over the beans. Return to
oven and bake another 45 minutes, or until nicely browned and bubbly.
Reheat at picnic on camp stove or serve cold.
Recipe FROM: Woman's Day Encyclopedia of Cookery, 1966
