Total Time
2hrs
Prep 2 hrs
Cook 0 mins

A bowl of these beans with the pork shredded over the top is mouth watering. Served with some crusty breab its great for a cold winters day Great Recipe by John Doe…… it deserved to be published so I am posting it for him. It sounds really good comfort food,cant wait to try it myself!

Directions

  1. Soak beans 2 hrs.
  2. Preheat oven to 350 F.
  3. Drain beans and cover with fresh water Bring to a boil and simmer for 1.5 hours. Drain and reserve 1 cup of the cooking liquid.
  4. Add the molasses, sugar, mustard pepper and reserved fluid to the beans.
  5. Cut 2-3 slices from the salt pork and place these in the bottom of a heavy based casserole dish. Pour in the bean mixture and top with remaiing salt pork. Cover tightly and bake for 4.5-5 hours or until beans are tender and deeply browned.
  6. Using two forks, shred the meat on top and mix into the beans.
  7. Serve hot.
Most Helpful

The flavor of these beans is excellent! I was slightly worried about the molasses being too strong, but made as directed & found it was fine. I do think there should be a little more liquid in this recipe. I used the 1 cup of cooking liquid and then added a second cup of water as well. I baked this in an enamel-coated cast iron dutch oven and I don't know if that made it cook hotter, or what, but when I checked the beans after just 3-1/2 hours, the first inch of beans all around the perimeter of the pot were burned black. :( The rest was a little dried out, but flavor-wise they were delicious! The salt pork on top just fell apart, it was so tender, and we heartily ate the beans that we could salvage. :) Thanks for adopting this recipe, Joy! My family is looking forward to another batch real soon! :)

**Tinkerbell** January 22, 2011