Pork Chops and Boston Baked Beans #689 3/04

Categories:
bean, low country, New 2004, pork, vegetables

1 16 oz package dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar; packed
1 teaspoon dry mustard
6 oz salt pork
1 medium onion; chopped
4 pork chops

Wash and rinse the beans. Add beans to water in a dutch oven; soak overnight. Do not drain. Add salt to the beans. Cover and simmer for 1 hour, then drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar and mustard. Cut salt pork in half; score one half. Grind remainder. In a large bowl, combine beans, onion, and ground salt pork. Cube the ham into bite size pieces and stir in. Transfer to a 2 quart bean pot (or Big Red) Pour molasses mixture over. Top with scored pork. Cover; bake in a 300°F oven for about 3 hours. Add more liquid if needed. Option: eliminate the ham and add 4 pork chops to the top. we did this 5/10/05. 7/9/05 Used 1 cup brown sugar and 1 1/2 cups water. Browned the chops and baked, covered, for only 2 hours. This greatly improved it. Next time suggest using 3/4 cup of sugar.

Contributor: From Newspaper

Yield: 8 servings