Categories: Vegetables- Beans
Ingredients
- 1/2 lb. sliced salt pork
- 8 cups cooked navy beans
- 4 Tbsp. tomato paste
- 1 cup molasses
- 1/2 cup brown sugar
- 2 1/2 tsp. dry mustard
- 1 tsp. black pepper
- 1/2 tsp. thyme
- a pinch or two of ground cloves
- 2 quarts water
- 2 small onions, peeled
Directions
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Line the bottom of a Dutch oven with half the salt pork slices.
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Mix the remaining ingredients, except the onions and remaining salt pork, and pour into the pot. Bury the whole onions in the center of the beans. Arrange the remaining salt pork slices on top, cover the pot, and place in a hole slightly larger than the oven that you’ve dug beside the campfire.
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Rake hot coals and ashes over the top and sides.
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If your Dutch oven has a bail, leave it in an upright position for easier removal. Top the pot with aluminum foil to keep out the dirt, and shovel back into the hole to a depth of 4 or 5 inches, tamping it down well.
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Now let the beans cook 6 to 8 hours.