Sunday startup pork and beans

4 servings

Ingredients

Quantity Ingredient
2 pounds (4 cups) dried pea or navy
Beans, soaked and drained
⅓ cup Blackstrap molasses
1 tablespoon Dry mustard
Salt and freshly ground
Black pepper
2 pounds Italian sweet sausage
½ pounds Chunk salt pork
2 Cloves garlic, finely
Minced
1 Onion, finely chopped
½ pounds Sliced bacon

Directions

Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees.

In a shallow gratin or baking dish layer ⅓ of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1½ to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.) Serve with corn bread.

Yield: 12 servings

COOKING MONDAY TO FRIDAY SHOW # MF6759

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