_25 portions, 1 cup each_
2¼ quarts (4 pounds) dry beans, Great Northern or pea
4 quarts boiling water
¾ pound salt pork, sliced
¼ teaspoon red pepper
1 cup brown sugar, well packed
3½ teaspoons powdered dry mustard
2 tablespoons salt
1 cup chopped onion
1 cup molasses
Add beans to boiling water and boil 2 minutes. Remove from heat and soak
in the hot water 1 hour. Or if more convenient, soak overnight after the
2-minute boil.
Drain beans and heat the drained liquid. Place beans in beanpots or
other covered baking dishes with a slice of salt pork in the center of
each. Top with slices of salt pork.
Combine seasonings, onion, and molasses and pour over beans. Add hot
bean liquid. Additional water may be needed as the beans bake.
_To serve immediately._ Cover and bake at 300° F. (slow oven) for 6
hours or until the beans are tender.
_To freeze._ Bake the beans covered at 300° F. (slow oven) for 5 hours
or until nearly done. Cool quickly. Pack in freezer containers, leaving
head space (p. 4). Seal and freeze immediately.
_To prepare for serving._ Add a small amount of water to the beans and
reheat in a saucepan over low heat, stirring frequently to prevent
sticking. Or reheat in the top of a double boiler. Or bake at 400° F.
(hot oven) until beans are heated through, about 45 minutes for pints, 1
hour for quarts.
_Menu suggestion._ Serve with coleslaw, brown bread, and lemon sponge
pudding.