4 lbs. beans
1 pork bone with a few pork left onto it
1/2 lb. rind lean salt pork
1-2 lg. onions, sliced
1 cup brown sugar
1/3 cup molasses
2 tablespoons of. prepared mustard
Water, enough to pay for by having an extra 1-inch
They are good when outdoor camping overnight. They're best produced in a sizable surefire Nederlander oven which has an indentation to ensure that hot coals could be set outrageous.
Soak beans overnight.
Score salt pork in 1/2-inch squares straight lower towards the rind (although not completely through). Slice onions and mix remaining ingredients (except onions and salt pork). Place in large, well-seasoned surefire bean pot and canopy with freshwater plus another 1 ". Stir in remaining ingredients. Arrange onions evenly over top and push the salt pork rind in to the center. Cover top well with cover and aluminum foil to close top.
Dig an opening in the earth big enough for pot and charcoal. Line the foot of the opening having a couple of large gemstones.
Develop a fire within the hole and add wood charcoal, building the fireplace before the coals are white-colored hot.
Place bean pot in the center of the coals and set some outrageous.
Cover with wet leaves and dirt and then leave for around 10 hrs. When prepared to serve, seek out kettle. Open carefully to prevent getting any dirt in to the kettle.