Mama Martins White Beans

Ingredients

• Baking soda
• 1 small to medium onion, chopped
• 1 lb. dry Camellia brand Navy (Pea) Beans (not great Northern white beans)
• About 1/2 lb. salt meat (preferably dry salt-cured pork shoulder steak OR pickled pork if necessary)
• 1/4 cup vegetable oil
• Pepper vinegar or Tabasco, if desired, when serving

Directions

Slice salt meat into chunks and place in saucepan. Add enough water to cover meat. Boil for about 20-25 minutes. Drain and set meat aside.
Rinse and sort beans. Place beans in Dutch oven or large pot. Using your finger as a measure, add enough water to come up to your first knuckle, or about 1 inch of water above the beans.
Add 1/4 teaspoon baking soda. Over medium-low heat, bring to boil, uncovered. When beans begin to froth, drain in colander, rinse beans and wash pot. Repeat this process two more times, adding beans, water and baking soda.
On the third time, add beans and the reserved salt pork. Cover beans with 1 inch of water. Add 1/4 teaspoon baking soda, chopped onion and 1/4 cup vegetable oil.
Cook over medium-low heat, uncovered, until beans are tender and creamy.
Taste for seasoning. You should not need to add salt. White pepper and a pinch of cayenne can be added, if desired. Serve alone or over cooked rice.
Offer pepper vinegar or Tabasco, if desired, for sprinkling over the top after serving.
Serves 6 to 8.

*Source: The Advocate – Baton Rouge, La.