By Manzanillo Sun Kitchen from the September 2011 Edition
1 pound beans
1/3 cup molasses
1/3 cup apple cider vinegar 1 teaspoon dry mustard
1/2 cup dark brown sugar, firmly packed 1/4 teaspoon freshly ground black pepper 1 large white onion, quartered
1/4 pound ham or bacon cut into 1 1/2-inch chunks
1. Place the beans in a large bowl. Add enough water to cover. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour.
2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water.
3. Drain the beans. Place the onion in a deep casserole dish and add the beans top with the salt pork or bacon. Pour in the molasses mixture and cover mixture. Cook in low temperature oven checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water if the beans start to dry out.
4. Alternatively, instead of using the oven, use a crock pot.
Hint: Having no molasses, I tried to replace it with
Barbecue sauce. It wasn’t a bad flavour but also hadn’t soaked the beans as the crock pot was being used and they were a little tough.
Manzanillo Sun’s eMagazine written by local authors about living in Manzanillo and Mexico, since 2009