1 lb. navy pea beans
piece of salt pork
1/4 to 1/3 cup brown sugar
1/4 to 1/2 cup molasses
1 Tbsp. dry mustard
black pepper
1/2 cup ketchup
sliced onion
Boiling water
Directions:
NOTE: From the "Delicious Directions from Hebron" cookbook, attributed to S. Avallone.
-Soak pea beans overnight in large crockpot. Drain; rinse and place in pot with water covering beans again. Boil until skins on beans blow off easily. Fry a square of salt pork, deeply scored. Drain beans and place in crockpot with salt pork. Add brown sugar, molasses, mustard, black pepper, ketchup, and sliced onion. Add boiling water to cover. Cook in crockpot on low for 6 to 7 hours, stirring occasionally. Enjoy!!! -Diana
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