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Executive Chef
Jun 3, 2004

3 cups dried navy beans;
1/2 lb fatty bacon;
1 cups molasses
3 tsp. dry mustard
salt and pepper to taste


Soak beans overnight. Drain and cover with fresh water, bring to a boil, and simmer about 30 minutes. While simmering, dice the fatty bacon. Drain beans, but save the water they were cooked in. Place the beans and salt pork into a kettle, pot, or pan with a lid. Mix the molasses with 1 cup of the bean water. Add the dry mustard, salt and pepper, and drizzle over the beans. Pour just enough bean water over the beans to cover.

Place the dish in your smoker at 215 degrees. Smoke for two hours and put the lid on the dish or pot. Cook for another four hours. Check to see if you need to add more bean water.
Let cool for an hour before serving
And for you sugar challenged people out there, substitute 1 cup Splenda mixed with 2 tbs. mollases, keep the rest the same, and add 1 whole onion, sliced into leaves, which are then halved. For a treat, let them cook on the grill, with some maple or your favorite hardwood placed on the fire for smoke. Adds a nice touch of flavor. You can also add just a bit of chili powder to those beans if you want. But then, you are no longer making Rainee's beans.

Sorry about that Rainee. Your bean recipe is just fine. I just tend to get carried away. Had to learn how to make the beans with less carbohydrates (sugars) for my own continued health.

Seeeeeya; Goodweed of the North
No need to apologize. We tweak recipes all the time. Folks can have the best of both. If they don't like one recipe, they can try the other.
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