Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Navy Bean | 1/2 cup (91g) cooked | 127 |
| Pea | 1/2 cup (72g) | 62 |
| Molasses | 1 tbsp (20g) | 58 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1 lb. pea or navy beans
- water
- 2 tsp. dry mustard
- dash of pepper
- 1 tbs. salt
- 3 onions, chopped
- 1/4 cup brown sugar
- 1/4 cup molasses
- 2 tbsp. sweet pickle juice
- 1/4-lb. salt pork
Directions
Wash and clean the beans.
Cover with water and soak overnight.
Add 2 cups water, mustard, pepper, salt, onions, brown sugar, molasses, pickle juice.
Boil, covered, for about 1-1/2 hours. (Beans should be wrinkled.)
Heat oven to 250.
Cut salt pork into 1/2” cubes.
Place in 2-quart bean pot.
Cover with hot beans and their liquid.
Sprinkle with pepper.
Bake 8 hrs. covered, until very tender.
When beans are baking for 6 hrs. add about 3/4 cup water or just enough to cover.
Uncover the pot the last 1/2 hour.
Old-fashioned flavor and worth the wait!
Category:Bean Recipes