Pigeon Forge Pinto Beans

Ingredients:

2 pounds pinto beans
2 quarts water
1/2 pound salt pork
2 teaspoons salt
1 cup molasses
1 teaspoon dry mustard
2 tablespoons brown sugar

Instructions:

Wash beans, discarding imperfect ones. Cover with water and bring to a boil. Boil for 2 minutes, remove from heat, and let stand for at least 1 hour.

Without draining, cook slowly until the skins burst when you take of few on a spoon and blow on them. Drain, reserving the cooking water. cover salt pork with boiling water. Let stand 2 minutes, drain, and cut 1-inch gashes every 1/2 inch without cutting through the rind. Put the beans in the bean pot. Push the pork down into the beans until all but the rind is covered. Mix remaining ingredients. Add 1 cup of the reserved water and bring to the boiling point. Pour over the beans and add enough more water to cover the beans. Cover the bean pot.

Bake 6 to 8 hours at 250F. Add water as needed to keep the beans moist. Uncover the last hour of baking so that the rind will be brown and crisp.
Serves 10
Recipe adapted from "The Little Mountain Bean Bible Cookbook"