Baked Chicken Breast on Rice
INGREDIENTS:
1 lb Dried great northern beans 1/4 c Molasses
Water 2 tb Brown sugar
2 ts Salt 1/4 lb Salt pork
1/2 ts Mustard powder
1 lb Dried great northern beans 1/4 c Molasses
Water 2 tb Brown sugar
2 ts Salt 1/4 lb Salt pork
1/2 ts Mustard powder
Recipe by: Valerie Whittle
Wash beans and pick over, removing pebbles or dirt. Place in large pot and add cold water to cover. Soak overnight. Drain. Add fresh water to cover. Brind to a boil; boil about 1 1/2 hours or until bean skins begin to break, but beans are intact. To test, remove a few beans with a spoon and blow on them; the skins should ruffle. Put beans and liquid into a large ovenproof pot. Add salt, mustard, molasses and brown sugar. Score the rind of the salt pork and press into the top of the beans. Add enough water to cover, if necessary. Bake at 300 degrees, uncovered, until beans begin to simmer, about 45 minutes to an hour. Cover and bake for 8 hours, adding more liquid as necessary. Do not stir. Uncover for last 30 minutes of baking.
Wash beans and pick over, removing pebbles or dirt. Place in large pot and add cold water to cover. Soak overnight. Drain. Add fresh water to cover. Brind to a boil; boil about 1 1/2 hours or until bean skins begin to break, but beans are intact. To test, remove a few beans with a spoon and blow on them; the skins should ruffle. Put beans and liquid into a large ovenproof pot. Add salt, mustard, molasses and brown sugar. Score the rind of the salt pork and press into the top of the beans. Add enough water to cover, if necessary. Bake at 300 degrees, uncovered, until beans begin to simmer, about 45 minutes to an hour. Cover and bake for 8 hours, adding more liquid as necessary. Do not stir. Uncover for last 30 minutes of baking.