Add to Favourites
My Favourites
Email this recipe
Print this recipe



At a glance
Cooking Method
6 to 8

1 pound dried pea beans water
¼ cup mild flavored molasses
3 tablespoons brown sugar
2 tablespoons instant minced onion
2 ¼ teaspoons salt
1 teaspoon powdered mustard
¾ teaspoon ground ginger
½ pound salt pork


Wash beans; soak in cold water to cover for 6 to 8 hours. Drain. Place in a large heavy saucepan. Add water to cover (about 6 cups). Bring to a boil. Reduce heat and simmer, covered, for 30 minutes. Drain beans, reserving liquid. Place beans in 2-quart bean pot or casserole. Combine 1 cup of the reserved liquid with the molasses, brown sugar, minced onion, salt, mustard and ginger; stir into beans. Score salt pork making cuts ½ inch apart 1 inch deep. Bury in center of beans, leaving rind exposed. Add enough of the remaining liquid to cover the beans. Cover. Bake in a preheated slow oven (300 degrees F.) for 6 to 8 hours. Stir beans once or twice during cooking, adding boiling water if necessary.