Pork and Beans

United States

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 1lb dried kidney beans
  • 1 teaspoon mustard powder
  • 1 dessertspoon salt
  • 1 dessertspoon brown sugar
  • 2 tablespoons black treacle
  • 1lb salt streaky pork


    Soak the beans overnight, and then cook them until the outer shell comes off. Put the beans into an earthenware pot after draining them. Mix the mustard, salt, sugar and treacle and stir into the liquid from the beans. Pour this mixture over the beans. Put the salt pork into a bowl and pour boiling water over it. Dry the meat and fry it lightly on both sides. Cut the meat into strips and place them on top of the beans. Cover the bean pot and bake at 275°F, 140°C, gas mark 1 for six hours, removing the lid for the last hour so that the pork becomes, brown and crisp.