Baked Pea Beans

Baked Pea Beans

Serving Size : 12

2 lb white beans -- navy pea : beans
1 onion -- studded with
2 cloves
1 bay leaf
1 TB salt
1 lb salt pork -- lean
1 lb smoked ham
3 onions
3 garlic cloves
2 ts mustard powder
1/4 c rum

^^ SOAK washed and sorted beans overnight. ^^ Drain and add fresh water to come 3 inches above the beans. Add the onion stuck with cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5 minutes. Skim the top, reduce the heat and simmer until the beans are tender but not mushy. ^^

 Meanwhile, put the salt pork in water and bring to a boil. Lower the heat and
simmer for 25 minutes. Remove the pork from the water and cut it first into slices, then into small pieces. Cut the ham into strips. ^^

Peel and chop the onions and garlic cloves. Blend the mustard with a little bean liquid. Taste the beans for seasoning. Place a layer of the beans in the bottom of a large baking dish. Add a layer of salt pork, ham, onion, and garlic.

Repeat the layers ending with beans on top. Pour the mustard water over the mixture, and add enough bean liquid to come to the top of the baking dish. Bake in preheated moderate oven (350F) for 90 mins.

Keep the beans moist while baking; add more bean liquid or water.

Aft er 90 mins. remove and pour the rum over the beans. Return to oven and bake another 45 minutes, or until nicely browned and bubbly.

Reheat at picnic on camp stove or serve cold.

(c) 1966 by Woman's Day
Encyclopedia of Cookery. NY: Fawcett, Inc. [mc-recipe: patH Sep 96]
Recipe By : Picnics by James A. Beard