Ingredients
- · 2 cups (454 g) white pea beans (like Thompson’s)
- · 5 cups (1.18 L) cold water
- · 1 medium onion, sliced then quartered
- · 1½ tsp. (7 ml) salt
- · 2 tsp. (10 ml) organic apple cider vinegar
- · 1 tbsp. (15 ml) brown sugar
- · ½ tsp. (2ml) prepared mustard
- · ¼ cup (60 ml) Fancy Molasses
- · ½ cup (125 ml) tomato ketchup (with no salt added)
- · Pinch black pepper
- · ¼ lb. (100 g) lean pork
Instructions
- Preheat oven to 250F
- Sort and rinse beans removing any bean that is not whole.
- In a large pot, add beans and pour 5 cups cold water over, cover, heat to boiling, then simmer 1 1/2 hours or until nearly tender. Make sure there is enough water in the pot while it’s simmering (if necessary add a little more to keep from bottom burning).
- Drain.
- Put beans in a 6-cup flameproof casserole dish
- Place onions in bean mixture.
- Add remaining 7 ingredients in with the beans, stirring gently to combine.
- Add additional water enough to cover mixture and place sliced lean pork on top.
- Cover with lid and bake in oven at 250F for 7 hours stirring every hour or so.
Notes
- Because I didn’t soak the beans overnight, I cooked them on low longer than the original recipe. It’s up to you whether you soak the beans overnight and cook them for a shorter period of time.
Nutrition
- Serving Size: 8