Gerald Stavely's Pork And Beans

Ingredients

• 2 pounds pinto beans
• ¾ pound salt pork
• 2 large onions, diced
• Black pepper to taste
• Crushed hot red-pepper flakes to taste
• Salt to taste

• Nutritional Information

  • Nutritional analysis per serving (20 servings)

    290 calories; 14 grams fat; 5 grams saturated fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 29 grams carbohydrates; 7 grams dietary fiber; 1 gram sugars; 10 grams protein; 14 milligrams cholesterol; 462 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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About 20 servings

Preparation

1. Cover the beans in water and soak them overnight.
2. Place the salt pork in a large, heavy-bottomed pot and cover with water. Bring the water to a boil, and boil for 15 minutes, to remove some of the fat. Drain and cut into quarter-inch-thick slices.
3. Drain the beans. Return the salt pork and the drained beans to the heavy-bottomed pot along with the onions, black pepper and red-pepper flakes and salt to taste. Cover well with water. Bring the water to a boil, then reduce the heat, cover and simmer for three hours, until the beans are soft and the salt pork is tender. Remove the salt pork and serve the beans.