Serves: 5
Total Calories: 298

1 quart black beans
1 rounded tablespoon salt
3 quarts water
1/2 pound salt pork
2/3 cup blackstrap molasses
1 teaspoon dry mustard
1 can tomato

Using a galvanized pail, soak the beans overnight. Pour off the top water and with it any floaters, twigs, etc. Swirl the beans for a time. This will allow any rocks to go to the bottom just like nuggets in a miner’s pan. Lift the beans using the fingers of the two hands as a strainer. Transfer to a heavy iron pot, or Dutch oven, equipped with a well-fitting lid. Add salt and cold water. Bring slowly to a boil and keep boiling for 3 hours, adding water if the level drops beyond what appears to be a safe point. Slice the salt pork into 1-inch-wide strips and cut crosswise, forming squares of fat attached to rind. Add the pork, molasses, mustard, and tomatoes. Cover and bake at 350° about 2 hours, checking water level periodically.

Nutritional Facts:

Serves: 5
Total Calories: 298
Calories from Fat: 20

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