Campfire Beans
ot to a boil again and turn heat down. Move lid slightly so that the steam can escape; simmer for 30 minutes. Drain beans thoroughly, discarding the liquid..
4. Preheat oven to 325F.
5. Score the salt pork and cut into 4 pieces. Place 1 piece in the bottom of a large oven-proof pot and cover with beans. Place 2 midway, covering each with beans and place the last piece on the very top.
6. In a bowl, stir together the mustard, brown sugar, molasses, salt and warm water. Mix thoroughly and pour over the beans and pork.
7. Bake for 4 hours, covered, checking frequently to see if beans are sticking to the bottom of the pan and require more water. Add water if necessary.
8. After 4 hours, remove cover and bake for an additional hour. Cool and refrigerate for up to three days before serving.
4. Preheat oven to 325F.
5. Score the salt pork and cut into 4 pieces. Place 1 piece in the bottom of a large oven-proof pot and cover with beans. Place 2 midway, covering each with beans and place the last piece on the very top.
6. In a bowl, stir together the mustard, brown sugar, molasses, salt and warm water. Mix thoroughly and pour over the beans and pork.
7. Bake for 4 hours, covered, checking frequently to see if beans are sticking to the bottom of the pan and require more water. Add water if necessary.
8. After 4 hours, remove cover and bake for an additional hour. Cool and refrigerate for up to three days before serving.
Here are some other recipes you might enjoy:
Buttery Roasted Potatoes
Buttermilk Fried Chicken
Just Like Mom's Apple Pie
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