Sunday Startup Pork and Beans

Total Time:
3 hr 15 min
Prep:
3 hr 15 min

Yield:
12 servings
Level:
Easy

Ingredients
  • 2 pounds (4 cups) dried pea or navy beans, soaked and drained
  • 1/3 cup Blackstrap molasses
  • 1 tablespoon dry mustard
  • Salt and freshly ground black pepper
  • 2 pounds Italian sweet sausage
  • 1/2 pound chunk salt pork
  • 2 cloves garlic, finely minced
  • 1 onion, finely chopped
  • 1/2 pound sliced bacon
  • CORN ON CORN BREAD
  • 2 cups all purpose flour
  • 2 cups yellow cornmeal
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 2 large eggs
  • 2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk
  • 1 cup thawed frozen corn kernels
  • 1/2 cup corn oil
Directions

Set soaked beans in saucepot and cover with water (4 quarts). Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy. Drain, reserving cooking liquid. Mix precooked beans with molasses and mustard and season lightly with salt and pepper. While beans are cooking, parboil sausages and salt pork for 10 minutes. Drain. Dice the salt pork into small cubes and slice the sausages. Preheat the oven to 350 degrees. In a shallow gratin or baking dish layer 1/3 of the beans. Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper. Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans. Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed. (Add more liquid if it evaporates too quickly.) Serve with Corn Bread (recipe follows.

CORN ON CORN BREAD

Preheat oven to 350 degrees. Grease a 13 by 9-inch baking pan. With a whisk combine the flour, cornmeal, baking powder, salt and sugar. Beat eggs with buttermilk and combine with corn and corn oil. Swiftly blend dry ingredients with wet ingredients and transfer to baking pan. Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.

Yield: 8 servings


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