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Categories:
navy beans molasses mustard salt Italian sweet sausage salt pork garlic onion bacon flour yellow cornmeal baking powder salt sugar eggs buttermilk corn kernels corn oil
Viewed: 16 - Published at: 8 years agoIngredients
- 2 pounds (4 cups) dried pea or navy beans, soaked and drained
- 1/3 cup Blackstrap molasses
- 1 tablespoon dry mustard
- Salt and freshly ground black pepper
- 2 pounds Italian sweet sausage
- 1/2 pound chunk salt pork
- 2 cloves garlic, finely minced
- 1 onion, finely chopped
- 1/2 pound sliced bacon
- 2 cups all purpose flour
- 2 cups yellow cornmeal
- 1 tablespoon baking powder
- 1 teaspoon salt
- 3 tablespoons sugar
- 2 large eggs
- 2 cups buttermilk or 1 cup yogurt mixed with 1 cup milk
- 1 cup thawed frozen corn kernels
- 1/2 cup corn oil
Method
- Set soaked beans in saucepot and cover with water (4 quarts).
- Bring water to a boil, reduce heat and simmer, partially covered for 1 hour or until the beans are just tender, but not mushy.
- Drain, reserving cooking liquid.
- Mix precooked beans with molasses and mustard and season lightly with salt and pepper.
- While beans are cooking, parboil sausages and salt pork for 10 minutes.
- Drain.
- Dice the salt pork into small cubes and slice the sausages.
- Preheat the oven to 350 degrees.
- In a shallow gratin or baking dish layer 1/3 of the beans.
- Top the beans with half of minced garlic, onion, diced salt pork and sliced sausages; season with salt and pepper.
- Repeat with a layer of beans, remaining salt pork, sausages, onions and garlic and finish with layer of beans.
- Add about 1 cup of reserved bean cooking liquid to the baking pan, cover the top with strips of bacon and bake for 1 1/2 to 2 hours or until the liquid is almost entirely absorbed.
- (Add more liquid if it evaporates too quickly.)
- Serve with Corn Bread (recipe follows.
- Preheat oven to 350 degrees.
- Grease a 13 by 9-inch baking pan.
- With a whisk combine the flour, cornmeal, baking powder, salt and sugar.
- Beat eggs with buttermilk and combine with corn and corn oil.
- Swiftly blend dry ingredients with wet ingredients and transfer to baking pan.
- Bake for 30 minutes or until bread pulls away from edges and a toothpick when inserted in the middle of the bread comes out dry.
- Yield: 8 servings
