Baked Pea Beans

* Exported from MasterCook *

Baked Pea Beans

Recipe By : Picnics by James A. Beard
Serving Size : 12 Preparation Time :0:00
Categories : Picnic Dried Beans
Vegetables

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds white beans -- navy pea beans
1 onion -- studded with
2 cloves
1 bay leaf
1 tablespoon salt
1 pound salt pork -- lean
1 pound smoked ham
3 onions
3 garlic cloves
2 teaspoons mustard powder
1/4 cup rum

^^ SOAK washed and sorted beans overnight.
^^ Drain and add fresh water to come 3 inches above the beans. Add the onion
stuck with cloves, bay leaf, and salt, and bring to a boil. Boil rapidly for 5
minutes. Skim the top, reduce the heat and simmer until the beans are tender
but not mushy.
^^ Meanwhile, put the salt pork in water and bring to a boil. Lower the heat
and simmer for 25 minutes. Remove the pork from the water and cut it first into
slices, then into small pieces. Cut the ham into strips.
^^ Peel and chop the onions and garlic cloves. Blend the mustard with a little
bean liquid. Taste the beans for seasoning. Place a layer of the beans in the
bottom of a large baking dish. Add a layer of salt pork, ham, onion, and
garlic. Repeat the layers ending with beans on top. Pour the mustard water over
the mixture, and add enough bean liquid to come to the top of the baking dish.
Bake in preheated moderate oven (350F) for 90 mins.
!! Keep the beans moist while baking; add more bean liquid or water.
^^ After 90 mins. remove and pour the run over the beans. Return to oven and
bake another 45 minutes, or until nicely browned and bubbly. Reheat at picnic
on camp stove or serve cold.
(c) 1966 by Woman's Day Encyclopedia of Cookery. NY: Fawcett, Inc.
[mc-recipe: patH Sep 96]

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NOTES : "Beach Picnic" Menu Cold Broiled Chicken / Baked Pea Beans /
Pungent French Roll Salad / Cheese and Pears / Peanut Butter Cookies /
Beverages