Some time ago we inherited my Wife’s Great-Grandmother’s bean pot. We still use it from time to time.
Yesterday, my wife told me that she would be going to her Grandmother’s apartment this afternoon. She does this at least once a week. She cleans, does the laundry, and then visits for Dinner. I thought this would be a good time to send Grandma some homemade beans, baked in her Mother’s old pot.
I decided to make some sweet corn bread to go with the beans. So I searched the internet and found a recipe that I tweaked slightly. It came out great! But I cannot, in good conscience, call this “Corn BREAD“... I’m gonna have to call it “Corn CAKE”.
For this entire meal you will need:
1 Pound of beans (I used Great Northern).
1 Large sweet onion.
1 12 ounce package of unsliced salt pork.
1/3 Cup molasses.
1/3 Cup brown sugar.
1 Tsp. dry mustard.
1/2 Tsp. Pepper.
¼ cup Ketchup.
2 Cups Bisquick.
¼ Cup cornmeal.
3/4 Cup melted butter.
1 Cup sugar.
1 Cup milk.
Step 1: The day before.
Let’s start with the beans. I ran to the store and picked up one pound of Great Northern beans. You can use Navy beans, but I prefer Great Northern.
A large sweet onion.
And, a package of Salt Pork. When choosing the salt pork I look for one that is evenly split between meat and fat. Some of the cuts look like bacon, but that does not work well for this recipe.
Soak the beans overnight. You can see that they will triple in size. So be sure to add lots of water.