FW: SC - Wanted: recipes for Jacob's cattle beans

[Tamara Crehan]

> -----Original Message-----
> From: Tamara Crehan 
> Sent: Thursday, May 21, 1998 1:23 PM
> To: matepstein at aol.com
> Subject: RE: SC - Wanted: recipes for Jacob's cattle beans
> 
> 
> 
> Hello Matt! I got an email from the SCA Cooks list that you 
> were looking for recipes for Jacob's Cattle beans. I usually 
> buy them when I'm visiting up in Maine, as they are not 
> available in Mass (where I work) or Connecticut (where I 
> live).  My grandfather used to make them for us when we were 
> kids, and I've used his recipe.  Here goes:
> 
> Soak the dried beans overnight in cool water - drain and rinse.
> 
> In a crock pot/slow cooker:
> 
> soaked beans (about 1-2 lbs) depending on size of cooker - I 
> usually use about 1 1/2 bags for this recipe.
> 
> chunk of salt pork (about 3" x 5")
> 1/8 cup mustard
> 1/8 cup maple syrup
> 1/4 cup tomato ketchup
> 1 tbsp. onion salt 
> 1/8 cup brown sugar
> 2 cloves chopped fresh garlic (about 1 tbsp)
> 1- 2 tsp black pepper
> 1 1/2 sticks of butter
> 
> enough water to cover.
> 
> Cook on high setting until sauce starts to thicken and beans 
> "peel" when you blow on them to cool.  
> 
> 
> This may not be a medieval period recipe, but it sure tastes good!
> 
> Tamara Crehan
> 
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