Ingredients

The following ingredients have 4 Servings
  • 3 1/2 cups dried great northern white beans
  • 2 quarts cold water
  • 1/4 pound salt pork
  • 1 large onion. sliced
  • 1/2 cup brown sugar
  • 1 cup dark molasses
  • 1/4 teaspoon each salt and pepper
  • 1 teaspoon chili powder
  • 1 teaspoon ground mustard
  • juice from 2 lemons
  • 1 cup ketchup
  • 1 12.6 oz bottle Lingham's Hot Sauce (or hot sauce of your choice)
  • 1/2 pound bacon (halved)

Instruction

  • Wash beans, discarding imperfect ones. Cover beans with 2 quarts cold water; refrigerate, covered, overnight. Turn beans and water into a 6-quart kettle. Bring to boiling; reduce heat; simmer covered, half an hour. Drain; reserve liquid. Preheat oven to 300 F.
  • Trim rind from salt pork. Cut pork almost through at half-inch intervals.
  • Place sliced onion in bottom of a 3 to 4 quart bean pot or casserole with lid. Add beans; bury pork, cut side down, in center of beans. heat bean liquid to a boiling.
  • In a large bowl, combine brown sugar, dark molasses, salt and pepper, chili powder, ground mustard, juice from lemons, ketchup and hot sauce. Stir in 1 cup boiling bean liquid. Pour mixture over beans in bean pot or casserole. Lay bacon slices on top. Add more boiling bean liquid to cover beans, up to 1 1/2 cups more.
  • Bake, covered for 3 hours. (Stir once every hour, so beans cook evenly; add more water if needed) Uncover, bake for an additional hour or more until beans are fork tender.