Baked Jacob's Cattle Beans
Posted: Mon Sep 02, 2013 7:17 pm
Today we made:
Baked Jacob’s Cattle Beans:
1 lb Dry Jacob’s Cattle Beans
1/4 lb. Salt pork
1 Medium onion
½ T Dry mustard
¼ C Light brown sugar
1/3 Dark amber Maple syrup
1/2 t Black pepper
Pressure cooker
Bean pot or 3-4 covered casserole
Wash and soak beans overnight. Drain and put in pressure cooker with six cups of water; bring to full pressure, turn off, and let pressure fall naturally. Drain, saving 1 ¾ cup liquid. Peel onion and put in bottom of bean pot; add beans. Mix bean liquid, mustard, sugar, syrup, and pepper together. Pour onto beans. Make deep gashes in the salt pork, and place on beans, rind side up. Bake in 300 degree F oven covered for 5-7 hours. Add additional liquid if necessary. Uncover last 30 minutes to brown pork.
Absolutely fantastic with broiled Ball Park Franks (too wet to grill), and salad mostly from our garden. Mmmmm good.
Baked Jacob’s Cattle Beans:
1 lb Dry Jacob’s Cattle Beans
1/4 lb. Salt pork
1 Medium onion
½ T Dry mustard
¼ C Light brown sugar
1/3 Dark amber Maple syrup
1/2 t Black pepper
Pressure cooker
Bean pot or 3-4 covered casserole
Wash and soak beans overnight. Drain and put in pressure cooker with six cups of water; bring to full pressure, turn off, and let pressure fall naturally. Drain, saving 1 ¾ cup liquid. Peel onion and put in bottom of bean pot; add beans. Mix bean liquid, mustard, sugar, syrup, and pepper together. Pour onto beans. Make deep gashes in the salt pork, and place on beans, rind side up. Bake in 300 degree F oven covered for 5-7 hours. Add additional liquid if necessary. Uncover last 30 minutes to brown pork.
Absolutely fantastic with broiled Ball Park Franks (too wet to grill), and salad mostly from our garden. Mmmmm good.