Ingredients
2 1/2 c. dried navy or pea beans
1/2 lb. salt pork
3/4 c. molasses
1/2 tsp. paprika
2 tsp. grated onion
Method
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Premium German stovetop pressure cooker — spring-valve precision
Electric pressure cooker for stocks, beans, braising, sterilization
Record your recipes and experiments — organized cooking journal
French double cream Brie — baked Brie, cheese boards, sandwiches
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In a big bowl, combine beans with 5 cups cold water and let soak all night. In the morning, drain beans and reserve the water. Put beans in fresh water (about 4 cups) and put to simmer for about an hour, covered. Drain beans again and reserve water. In baking pot 1/2 salt pork and beans; shove rest in remaining beans, then mix together molasses, 1/2 bean water, paprika and onion and pour over beans. Stir. Bake pot covered at 300°. You may add remaining water when needed, about 5 1/2 hours or until cooked.