At the stove
Make the recipe
- Soak the navy beans. Do not drain.
- Add pork shank and chopped onion.
- Bring to a boil.
- Simmer for 1 hour.
- Drain, reserving 2 cups liquid. SIMMER TIME: 1 hr
- Place beans and pork in a 3-qt casserole or bean pot. In a small bowl, combine molasses, brown sugar, ymustard, ginger, and all ice; stir into the reserved liquid and pour over beans. BAKE TIME: 4 to 5 hrs
- Cover and bake at 300°F (150°C) for 3 to 31/2 hours, until beans are tender. YIELD: 12 (1-cup) servings
- Remove pork shank, trim meat from bone and return meat to casserole. Bake uncovered 1 to 1 1/2 hours more, until liquid is absorbed and beans are tender. STYLE: Traditional Homemade Beans
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