Baked Navy Beans With Pickled Pork

Ingredients

• 3 pints dried marrowfat beans
• 3 level teaspoons salt
• ¼ pound pickled pork, cut fine
• 6 tablespoons New Orleans molasses
• 1 tablespoon mustard

Method

1. 1 Parboil beans in cold water for 15 minutes, then drain.
2. 2 In a bean pot, combine beans, salt, pickled pork, molasses, and mustard.
3. 3 Fill the pot with boiling water, leaving one inch of space at the top.
4. 4 Bake in a moderate oven (350°F) for several hours, adding boiling water as needed to prevent drying out.