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Pick over beans and rinse. Place in a large bowl; add water to cover. Let stand overnight; drain. Combine beans and onions in a large saucepan; add water to cover; heat to boiling; cover. Simmer 45 minutes, or until skins of beans burst when you blow on several in a spoon. Drain liquid into a small bowl. Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar, and salt in a bowl. Layer half of the salt pork and all of the beans into an 8 cup bean pot. Pour molasses mixture overtop; add just enough more saved liquid to cover beans. Top with remaining salt pork, pressing down into liquid; cover. Bake at 300F 4 hours; uncover. Bake 1 hour longer, or until beans are deep brown, tender, and as dry as you like them. (After 2 hours baking, check beans, and if they seem dry, add more saved bean liquid to keep them moist.) Recipe By : The Little Mountain Bean Bible Cookbook
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|Serving Size: 1 Serving (110g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 2 (4%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0.1g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 5.7mg||0 %|
|Potassium 221.9mg||6 %|
|Total Carbohydrate 11.3g||3 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 11g|
|Protein 0.2g||0 %|
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Calories per serving: 46
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