"I have long believed that good food, good eating is all about risk. Whether we're talking about unpasteurized Stilton, raw oysters or working for organized crime 'associates,' food, for me, has always been an adventure."--Anthony Bourdain
1 lg package of dried navy or other white bean. (2 lb of Navy beans will fill a 6 qt crock pot nicely.)
1-2 lg onions, diced 1-2 green peppers, seeded and diced 4 jalapeños peppers, seeded and diced 1 C brown sugar ½ C ketchup 1 tsp dry mustard 1 T curry powder 2 tsp salt 1 C hot bean water 1 T worcestershire sauce ¼ lb diced salt pork or country ham (I prefer the country ham)
Soak dried beans overnight in a lot of water. In the morning, bring to a boil and simmer slowly for 30 minutes. Drain, reserving bean water for later use.
Put the onions and peppers in a greased baking dish or crock pot. Add the beans and other ingredients and stir to mix. Add sufficient bean water to cover.
Bake in a slow (250°oven) or crock pot for 6-8 hours. Add water if necessary. Uncover for last hour.
We package these in ration-sized containers and freeze until needed.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.