Ingredients
1 Lb dried navy beans
12 Ounce salt pork
2 large onions
4 large garlic cloves
4 medium jalapeno
6 ounces tomato paste
2 tbsp Worcestershire sauce
1/2 cup packed dark brown sugar
1 tsp dry mustard
1/4 tsp ground black pepper
1/2 cup molasses
1/4 teaspoon black pepper
1 tsp olive oil
2 tbsp chili powder
1 tsp smoked paprika
Preparation
Soak beans overnight and rinse good and remove stones before cooking. cook the salt pork in small pieces add and saute onions, garlic, jalapeno, add spices, tomato paste and water enough water to cover beans by 1/2 inch. pour off excess bacon fat if necessary remaining before adding water. Fat left in pan should be less than 1 tbs. Add oil to prevent foaming. Do not add salt until the end of cooking. cook on high pressure(15 psi) for 40 min. slow release for ten min and then fast release (if wanted) after that.
