We hope everyone’s enjoying the first few days of summer. For us, the weather heating up means one thing - the EGG’s gonna be busy! Whether you’re making stuffed burgers
for a backyard grill out, some brats
before a baseball game or searing a steak
for dinner on the patio, we hope you’re doing it with full flavor and having fun all the while!
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2 lb Navy beans
1 tsp Baking soda
1 lb Salt pork
3 Tbs Granulated white sugar
1 Cup Dark Table Molasses
2 tsp dry mustard
½ tsp white pepper
InstructionsSoak the beans overnight, then parboil for 20-25 minutes in enough water to cover, mixed with the baking soda. You’ll know they’re ready if you pinch a bean and the shell comes off. Rinse the beans well in cold water. Cut the salt pork into quarters. Place three of them in the bottom of a 2 quart bean pot. Add the beans. Place the last quarter of salt pork on the top of the beans.
Mix the remaining ingredients with enough hot water to make the molasses pour easily and ad to the beans, reserving a little. Bake in a 300° F oven for 6 hours adding the reserved liquid in small amounts to keep the beans covered. NotesAdded note: I HAVE NOT TRIED THIS RECEIPT ON HUMPTY...yet. These could be done on any oven proof pot. It just seems that a real bean pot has something to do with the slow cook time and the overall taste.Number of Servings: Time to Prepare: