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Ingredients
- 1 lrg Onion, minced Salt pork, cut into small cubes %%%%% SAUCE %%%%%
- 5 c. Water
- 1 can Tomato paste
- 6 Tbsp. Molasses
- 3 Tbsp. Maple syrup
- 1/3 c. Brown sugar
- 1 tsp Black pepper
- 1 tsp Salt
- 1/2 tsp Grnd ginger
- 2 tsp Dry mustard
- 1/2 tsp Paprika
- 1 pch Of cayenne
Directions
- Small white beans, soaked baking soda
- Bring beans to boil. Boil for 2 min. Turn off heat. Add in 2 tsp baking soda to water and allow to soak 10-12 hrs. Drain water off and rinse a few times. Bring beans to a boil and boil another 2 min. Drain and rinse again. Place beans in large bowl. Add in minced onions and mix well.
- Mix all ingredients for sauce together and bring to boil. Meanwhile, place once piece of salt pork on bottom of pint jar. Fill with bean/onion mix and place another piece of salt pork on top. Arrange all your jars of beans on counter and then fill with warm sauce. Seal with two piece lids and arrange in pressure canner. Process at 11 pounds pressure for 70 min.
- Allow canner to cold on it's own. When pressure is completely down, remove canner lid. Place jars on towel and adjust lids. Allow to cold on their own, adjust lids again. Label and store in cold, dark storage.
- **My notes** This is the most simplest method for making beans which I have ever done. No baking with the oven going all day long, and no having to sand blast the baked black parts off of the bean crock. 8-)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 293g | |
| Recipe makes 6 servings | |
| Calories 166 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.32g | 0% |
| Saturated Fat 0.06g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 651mg | 27% |
| Potassium 664mg | 19% |
| Total Carbs 41.66g | 11% |
| Dietary Fiber 1.8g | 6% |
| Sugars 33.36g | 22% |
| Protein 1.65g | 3% |
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