Ingredients

• 1 tsp salt
• 1 cup chopped onions
• 7 oz salt pork, cut into cubes
• 2 cups dry white beans
• 1/2 tsp pepper
• 2/3 cup maple syrup
• 1 tsp dry mustard

Directions

Soak beans overnight in cold water. Drain and mix in bean pot with other ingredients. Cover with water and mix well. Bring to boil, cover and bake at 300F for 4 hours, then uncovered for 1 hour.

*contributed by Christine

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.

Ingredients

• 1 (14.5-ounce) can diced tomatoes, drained
• 6 strips bacon, cooked and chopped
• 1 1/2 teaspoons salt
• 10 cups water
• 4 cloves garlic, coarsely chopped or sliced
• 1 onion, chopped (about 1 cup)
• 1 (1-pound) package dried pinto beans, rinsed
• 1 smoked ham hock
• 1 (4-ounce) can chopped green chiles, drained
• 2 tablespoons minced cilantro

Directions

Put the ham hock, beans, onion and garlic in a slow cooker. Add the water and cook on low for 8 to 9 hours or overnight. Remove and discard the ham hock.

Add the salt, bacon, tomatoes, green chiles and cilantro and cook on low another 15 minutes. Beans can be refrigerated at this point and reheated close to serving time. The beans thicken when cooled, and the flavor will improve when the beans are cooked overnight and reheated the next day.

Makes 10 to 12 servings.

Note: For spicier beans, add 2 jalapeños, seeded and chopped.

Ingredients

• 4 8″ whole-wheat flour tortillas
• 1 tablespoon canola oil
• 3/4 cup diced onion
• 1 jalapeno chile, minced
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• salt and fresh ground black pepper
• 2 15 ounce cans blank beans, rinsed and drained
• 1 1/2 cups beer
• 1 3/4 cups corn kernels (fresh or frozen)
• 4 scallions, thinly sliced
• 8 ounces shredded white cheddar cheese

Directions

(Adapted from Everyday Food)

Preheat oven to 400 degrees.

In a large skillet, heat oil over medium. Stir in onion, jalape̱o, garlic and cumin Рseason with salt and pepper. Cook until onion is softened, about 6 minutes. Stir in beans and beer Рbring to a boil, reduce to medium and simmer until most of the liquid has evaporated, about 10 minutes. Stir in corn and scallions and let heat through, stirring, about 1 to 2 minutes. Season to taste with additional salt and pepper.

Place 1 tortilla in the bottom of a 9″ springform pan coated with nonstick spray. Spread 1/4 of the bean mixture on top and sprinkle with a scant 1/2 cup cheese. Repeat process, adding the remainder of the cheese on top. Place into the oven and bake until the cheese has melted and the dish is hot, about 20 to 25 minutes. Remove and let cool slightly before serving. Serve with additional sliced scallions on top, if desired.

Makes about 6 servings.

Ingredients

• 1 can green lima beans, drained
• 1 can kidney beans (light red) , drained
• 1 large can pork and beans, undrained
• 1 lb bacon, browned and crumbled
• 2 lb hamburger, browned
• 1 onion, chopped and sauted
• 1 cup brown sugar
• 1 cup white sugar
• 1 cup catsup
• 2 T dry mustard
• 4 T vinegar

Directions

Mix and bake 1 1/2 hours at 350(F) or use a slow cooker.