Preparation:

Inspect the beans; wash; place in saucepan, cover with 1 quart water. Soak overnight. Drain off the water; cover with fresh water. Cook slowly until the skins wrinkle on exposure to air (about 1/2 hour). Drain. Place beans in earthenware bean pot or deep casserole; add the salt, dry mustard, sugar and whole peeled onion. Cut deep gashes in pork but do not cut through the rind. Place pork in pot, rind side up. Pour hot water to cover beans. Cover the dish. Bake 8 hours in a slow oven at 250° to 300° replenishing the water as it evaporates.

Beans may be cooked in a pressure cooker at 15 pounds pressure for 45 minutes, then cooked uncovered in a moderate 350° F or (about 1 hour to brown.)

Servings:
Source:
Submitted by: Recipe Group Member
Date:

•