Ingredients
-
1/2 cup dried yellow-eyed peas
-
1/2 lb salt pork, back
-
1 medium onion (whole)
-
1 teaspoon instant minced onion
-
1/2 cup dark brown sugar (packed well)
-
3 tablespoons molasses
-
1 teaspoon salt
-
1 teaspoon dry mustard
-
hot water
-
1/2 cup dried baby lima beans
-
1/2 cup dried kidney beans
-
1/2 cup dried white pea beans
Instructions
- Pick over the beans and wash in cold water; rinse.
- Cover with cold water and let soak over night.
- Drain.
- In the morning, put in a pan and cover with water and parboil till the skins crack and roll up when you blow on them (30-35 minutes or so).
- Place onion in the bottom of the bean pot and add the beans saving some of the bean juice to mix with the rest of the ingredients.
- Mix the minced onion, sugar, molasses, salt, dry mustard, and some of the hot bean juice to make about 1 1/2 cups.
- Pour this over the beans and gently mix.
- If you need more juice, add more of the juice from the pan.
- Scrape and slit the salt pork and put on top of the beans.
- Put the cover on the beanpot and bake at 300 degrees for about 7 hours.
- Add water if necessary to keep the beans covered.