Wednesday, July 29, 2009


Soak the beans overnight or for at least 8-12 hours before beginning the recipe. Cook in cast-iron for better flavor and an authentic re-enactment.

1 cup (8 oz.) dried navy beans
5 cups water
1/2 pound salt pork or slab bacon (we used turkey bacon)
2 large carrots or 1 cup chopped
1 large onion or 3/4 cup chopped
1 large potato, unpeeled, but cut into 1/2 inch pieces
1 tsp. salt
1/2 tsp. pepper

1. Wash the beans in a colander and pick out and discard any discolored ones or piece of dirt.

2. Place the beans in a large stock pot or Dutch oven. Cover with water at least two inches above the beans and allow to soak overnight. Drain the beans. Add 5 cups water, salt pork, carrots, and onions to the beans. Stir the mixture.

3. Bring to a boil, cover, reduce the heat and let simmer for at least 45 minutes or until the beans are tender. Add the chopped potatoes, salt, and pepper. Bring to a boil. Cover and cook about 15 more minutes or until the potatoes are fork-tender.

1 comment:

  1. This is beautiful Rebecca. My you did such a good job with your photos. I love taking photos so enjoy them so. Love friend Lylah's also.
    Keep up the good work.

    gr. n (novella)


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