Time to talk Pork and Beans.

I got the white beans, I got the salt pork, I got the onions, I got the brown sugar and/or molasses, and I’m pretty sure that I got the tomato paste. What I don’t got is a good recipe. My family was not a beans family.  If we needed some, well, there were plenty of companies making them already.  Shoot, I wouldn’t be doing it now except that we have a bunch of salt pork left over from dinner today and it’s got to go into something.

So, feel free to chime in.  BBQ is always on the agenda, of course. But too-elaborate is probably not the best call, here.


  • Gnarledhotep says:

    My wife says: “Add one pound kielbasa sausage, one large onion, at least one green bell pepper. That’s a good start, but I need to go to the store.” And, as she heads out the door, “Molasses is important!”

    Sorry. Not much help. I tried to convince her to get her own wordpress account, but she’s heading to the store.

  • Free Range Oyster says:

    I can’t vouch for the quality of results, but I just came across this recipe yesterday and added it to my list of stuff to try out. If you want to give it a shot I’d love to hear your after action report. 🙂

  • JAB says:

    The closest I can get is Julia Child’s recipe for Boston Baked Beans. From “The Way To Cook.”

    It uses dried beans, btw.

    a 2 inch square of salt pork [6-8 oz]
    2 cups small white beans, well picked over and washed
    5 cups water
    1 1/2 tsp salt
    1 cup finely sliced onions
    2 large cloves of garlic, minced
    2 tbs dark unsulfered molasses
    2 tbs dijon mustard
    1/2 tsp thyme
    2 imported bay leaves
    1/2 tbs grated fresh ginger
    6 grinds pepper

    a slow cooker, 3 quart bean pot, or heavy caserrole

    Cut the salt pork 3/8 of an inch thick, leaving rind. simmer pork 10 min in 2 q water, drain, rinse in cold water, add to pot.

    Add all ingredients. Cover pot, bring to simmer. Cook with low heat [250-275 degrees] in slow cooker or in oven. The beans should barely bubble, and will take 12-14 hours. Look at them once in a while to make sure all is well- they may need a little boiling water once in a while. They are not done until they have turned a dark reddish brown. Correct seasoning.

    Hope that helps.

  • acat says:

    Simple (improvised) recipe:
    Beans (rehydrated)
    Salt pork
    Minced onion
    Cherry juice
    Cider vinegar
    Salt and pepper (and everything else) to taste
    This was an on-the-fly we (mostly Mrs. Cat) put together for a friend whose psoriasis is triggered by tomatoes and peppers, but eased by turmeric. She wrote down what she used, but not the ratios … and I think using cherry concentrate or reducing the juice first may be better.

  • Phil Smith says:

    Soak and rinse the beans twice.

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