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.