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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Caribbean >> Rest Caribbean

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Soak the dry beans in the first measure of water overnight. | 2. Stud the onion with the whole cloves. | 3. Soak the salt pork in water to cover for 2 hours. | 4. Drain the beans. Place them in a large kettle. Add water to reach 2" above the beans. Add the salt. Bring to a boil. | 5. Lower the heat. Simmer until the beans are barely tender (30-40 minutes). Drain well. | 6. Preheat the oven to 250x. | 7. Place the clove-studded onion in the center of an earthenware casserole. Cover with half the beans (form a layer). Add half the salt pork (in a layer). Add the remaining beans (in a layer). Top with the remaining salt pork (in a layer). | 8. Combine the sugar, rum, mustard, pepper and thyme. Add to the beans. | 9. Add boiling water to barely cover. Cover the casserole tightly. | 10. Bake until tender (4-5 hours), adding boiling water as needed to keep the beans moist. Uncover. | 11. Cook 30 minutes longer - do not add any more water. Serve hot. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
white pea bean	2	cups		-	-	-	-
water	1	quart		-	-	-	-
salt pork	3/4		cut	159.0435	0.0	1.0738	17.1163
water				-	-	-	-
salt	1	teaspoon		159.0435	0.0	1.0738	17.1163
onion	1			28.0	6.537999999999999	0.77	0.07
clove	4			23.016	5.5045	0.5015	1.092
molasses	1/2	cup		488.65	125.92	0.0	0.1685
dark rum	1/4	cup		-	-	-	-
mustard	2	teaspoons		0.63	0.109	0.0667	0.0098
black pepper	1	teaspoon	ground	5.773	1.4708	0.239	0.075
thyme	1	pinch		0.0505	0.0122	0.0028	0.0008

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.