Ingredients
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4 ounces salt pork, trimmed of rind and cut into 1/2 pieces 2 ounces bacon, cut into 1/4 pieces (about 2 slices)
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1 medium onion, chopped fine
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1/2 cup mild molasses, plus
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1 tablespoon mild molasses
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1 1/2 tablespoons brown mustard
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1 lb small dried white bean, rinsed and picked over (but NOT SOAKED or boiled at all... just dry beans)
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9 cups water
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salt
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1 teaspoon cider vinegar
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ground black pepper
Instructions
- Adjust oven rack to lower-middle position; heat oven to 300 degrees.
- Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes.
- Add onion and continue to cook stirring occasionally, until onion is softened, about 8 minutes.
- Add 1/2 cup molasses, mustard, beans, 1 1/4 teaspoons salt, and 9 cups water; increase heat to medium-high and bring to boil; cover pot and set in oven.
- Bake until beans are tender, about 4 hours, stirring once after 2 hours.
- Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hours longer.
- Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste.