Recipe courtesy of Mary Sue Milliken and Susan Feniger
Save Recipe Print
Total:
3 hr 10 min
Prep:
10 min
Cook:
3 hr
Yield:
6 servings

Ingredients

Salsa Garnish

Directions

Preheat oven to 300 degrees. Drain the soaked beans in a colander and rinse them with cold running water. In a medium heavy casserole, combine the mustard, vinegar, ginger, brown sugar, onion and chicken stock. Whisk together until evenly blended and add the beans.

Trim any tough outer skin from the salt pork and pork hocks and add them to the casserole, placing the bacon in the center and 1 hock on either side. Bake in the warm oven for 3 hours, or until the beans have absorbed most of the liquid and the remaining sauce is thick. Stir occasionally to keep the beans evenly moistened, and add up to 1 cup water if necessary to keep the beans from scorching. About 1 hour before the beans will be done, combine all the ingredients for the garnish in a small glass bowl and toss together well. Pull the meat off the bones, cut the bacon into chunks and serve each bowl garnished with a spoonful of the vegetable salsa.

Cook's Note

Salt pork is from the same cut of pork as bacon, but whereas bacon is usually cured in brine and smoked. Salt pork is cured in coarse salt, but not smoked.

Best of Food Network 4 Videos

Get the Recipe

Crown Roast Ribs 01:03

This budget-friendly crown roast will impress your holiday guests.

IDEAS YOU'LL LOVE

Black Bean Salad

Recipe courtesy of Guy Fieri

White Bean-Chard Soup

Recipe courtesy of Food Network Kitchen

White Bean and Chicken Chili

Recipe courtesy of Giada De Laurentiis

"Super-Tuscan" White Bean Soup

Recipe courtesy of Michael Chiarello

Green Beans and Tomatoes

Recipe courtesy of Ree Drummond

White Chicken Chili

Recipe courtesy of The Neelys

French Cut Green Beans with Almonds and Fried Onions

Recipe courtesy of Rachael Ray

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Black Beans in a Pressure Cooker

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword