Potatoes, Vegetables & Sides
1/4 cup Brown sugar
1/3 cup Molasses
4 tsp Dijon mustard
1/4 tsp Ground cloves
1 tsp Salt (Revised from 1-1/2 tsp)
2-1/2 cups Hot water
1/2 lb Salt pork or bacon
1 ea Medium onion
2 cans Pinto beans, 15-1/2 oz
1 Tbs Corn starch
Adapted from www.simplyrecipes.com, 8/12, by BBF.
Drain the water from the beans into a measuring cup. Add enough water to make 2-1/2 cups and heat until hot.
Mix the molasses, brown sugar, mustard, ground cloves and salt with the hot water.
Cut the salt pork or bacon into 1/2-inch to 1-inch pieces.
Chop the onion to medium coarse.
Line the bottom of a slow-cooker (or a Dutch oven if cooking in the oven) with half of the salt pork (pick the fattiest pieces). Layer over with half of the drained beans. Add all of the onions in a layer, then top with another layer of beans and the remaining salt pork. Pour the molasses water mixture in to just cover the beans.
Cover and cook in a slow-cooker on the low setting for 3 hours (or in a 250°F oven). Check the water level after 2 hours, and if the beans need more water, add some.
Remove from slow cooker and simmer at a low boil for about 1 hour, until liquid is reduced to desired level. While simmering, mix in the cornstarch so the liquid becomes creamy. Add additional salt to taste if needed. Best next day.