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.
Calories per serving: 560
Recipe adapted from "The Little Mountain Bean Bible Cookbook"