Title: Salt Pork, Beans and Hominy
Categories: Penn Bean Casserole
Yield: 1 Servings
| 1/2 | lb | Soup Beans |
| 1/2 | lb | Hominy |
| 1/2 | lb | Salt Pork |
| | pn | Marjoram |
Wash the beans and cover with water and let soak over night. Cover hominy
with water and also let stand over night. In the morning, drain off the
water from both and combine the beans and the hominy and cover with fresh
cold water. Wash the salt pork and lay in strips on the top. Season with
salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for
about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch
Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.