Recipe courtesy of Michele Urvater
Recipe courtesy of Michele Urvater
Show:
Cooking Monday-Friday
Episode:
Cold Day Sunday Start-Up Supper
Sunday Startup Pork and Beans
Getting reviews...
- Level: Easy
- Total: 3 hr 15 min
- Prep: 3 hr 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1040
- Total Fat
- 54 g
- Saturated Fat
- 16 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 14 g
- Sugar
- 17 g
- Protein
- 39 g
- Cholesterol
- 114 mg
- Sodium
- 1383 mg
- Level: Easy
- Total: 3 hr 15 min
- Prep: 3 hr 15 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 1040
- Total Fat
- 54 g
- Saturated Fat
- 16 g
- Carbohydrates
- 101 g
- Dietary Fiber
- 14 g
- Sugar
- 17 g
- Protein
- 39 g
- Cholesterol
- 114 mg
- Sodium
- 1383 mg
Ingredients
CORN ON CORN BREAD
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
Yield:
8 servings
- 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.
