scalabro wrote:Ok, enough is enough!
That looks real good:)
Is that unsliced bacon that has been cubed or is it fatback?
Can you post the recipe, please?
If you do I promise to be a good boy and not turn on the Crawford beacon.......
There is literally thousands of recipes but the one I start with, (I tweek most recipes), comes from a "The Boston Globe Cook Book" copyright 1948, 1963, 1974 a great book contributed by thousands of local readers.
1 lb. dried navy beans, I used pinto beans his time, cattle beans are great as well
washed and soaked over night in a container with approx. 12 cups of water and 2 tsp. salt
1/2 lb. salt pork, I used the entire piece 12 oz.
I lg. onion, I used 2 medium sweet onions
4 tbsp. brown sugar, I used 8
1/3 cup molasses, adjust to taste and I like more
1 tsp. dry mustard, NO SUBSTITUTES PLEASE!
1/2 tsp. salt
1/4 tsp. fresh ground black pepper
Optional: 2 tbsp. tomato paste or ketchup for a deep rich color
Drain the beans but save the liquid, cube the fat back 1 inch, put everything in a crock pot or on your coal stove
cover the contents with the saved liquid, You may have a couple cups of liquid left, put aside and add as needed. Do not let the beans become dry so occasionally adding liquid to keep moist. If the beans appear watery keep the cover slightly open to allow water to evaporate. I don't have a trivet so I made one with rolled and twisted aluminum foil shaped in a circle slightly smaller than the bottom of my cast iron pot.
Fresh corn bread makes it a meal!
I moved the pot to show the home made trivet, the stove ran @ 375* the trivet kept the beans around 200*