Title: John Hartman's Indianapolis Baked Beans
Categories: Entree Vegetable Pork
Yield: 10 Servings

2	lb	Dry navy beans
6	tb	Sugar
2	ts	Dry mustard
1/2	ts	Black pepper
1 1/4	lb	Smoked pork jowl
2/3	c	Molasses
4	ts	Salt
		Hot water

Soak beans overnight in a saucepan. In the morning, add more water, if necessary, to cover and parboil beans for 10 minutes. Then run cold water through beans in a colander or strainer. Cut pork jowl in one-inch cubes, leaving skin on. The quantity of the pork may be decreased if desired without affecting flavour. Spread half of the cubed pork on the bottom of the bean pot (a traditional stoneware 2-3 quart pot is perfect). Put beans in pot. Cover with the rest of the pork. Mix other ingredients with hot water. Pour over the beans. Add enough water to make level with the beans. Bake in a 300 F. oven for 6 hours. Add water while cooking to keep moist.

John Hartman Indianapolis, IN. U/L to NCE by Burt Ford 3/97.

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