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   MSGID: 34492.fidonet_cooking@1:105/500 2d6141ef   
   PID: Synchronet 3.20d-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   TID: SBBSecho 3.23-Win32 master/500ef7050 Mar 03 2025 MSC 1942   
   BBSID: FQBBS   
   CHRS: ASCII 1   
   NOTE: SlyEdit 1.89e (2025-02-09) (ICE style)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: John Hartman's Indianapolis Baked Beans   
    Categories: Beans, 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   
              Water; hot   
       
     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 1"   
     cubes, leaving skin on. Spread half of the cubed pork on the bottom   
     of the bean pot. A traditional stoneware 2 3 qt 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.   
        
     Recipe by John Hartman   
       
   MMMMM   
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