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  • 1 pound dried small white navy beans
  • 1/2 tsp baking soda
  • One 8 oz. piece salt pork
  • 1/2 cup dark molasses
  • 1/2 cup firmly packed light or dark brown sugar
  • 1 1/2 tsp dry mustard
  • 1 1/2 tsp salt
  • 1/4 tsp freshly ground black pepper
  • 1 medium-sized white onion, peeled, left whole, and scored with a crisscross through the root end
  • 6 cups boiling water
This recipe is adapted to a slow cooker, but it has the exact same ingredients as those recorded in the late 1700s by Abigail Adams of Massachusetts canada generic viagra, wife of one president and mother to another.   No work was done on Sunday, so the weekly ritual of bean baking in the outdoor beehive oven began on Friday night.   Saturday night it was baked beans and brown bread for supper; for Sunday breakfast, leftover beans with codfish cakes and green tomato relish. The cooking time is extensive, but canada generic viagra not demanding [canada generic viagra] on the cook. The results are well worth the wait.    Recipe serves 6 to 8 and leftovers are great reheated or cold. Cooker: Medium or large round. Cook Times & Settings: Soak beans – 12 hours or overnight. Pre-cook soaked beans for 1 1/2 hours on High. Cook High to bring to boil, and then Low for 10 to 12 hours.
  1. Rinse the beans in a colander under cold running water and pick over for damaged beans and small stones. Transfer to the slow cooker. Cover with cold water by 2 inches, soak overnight, and drain.
  2. Cover the beans with fresh water by 3 inches. Add the baking soda, cover, and cook on High until still undercooked, about 1 1/2 hours. Drain. Canada generic viagra
  3. 3meanwhile, simmer the salt pork in boiling water for 10 minutes to remove excess salt; drain and rinse under cold running water. Pat dry and dice.
  4. Combine the drained beans, salt pork, molasses, brown sugar, mustard, salt, and pepper in the cooker; stir to mix well. Push the onion into the center of the beans and add the boiling water; it will cover everything by 1/2 inch. Cover and cook on High to bring to a boil, then reduce the heat to Low and cook until the beans are soft, thick and bubbling, 10 to 12 hours. Do not stir, but you can add more boiling water to keep the beans moist if you need to. Cook with the cover off for the last 30 minutes to thicken beans to the desired consistency.
Tonight: start the beans soaking, prep all other ingredients and utensils (15 minutes).   Tomorrow: 6am add ingredients, start the pre-cook on High and simmer the salt pork (15 minutes). 7:30ish drain beans return to cooker, add remaining ingredients, cook on High (5 minutes).   8 am reduce cooker to Low.   5:30 to 6 pm remove cover. Test for texture, add boiling water if needed.   Beans ready for a 6:30 supper. - Joel Download PDF:


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