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Total cooking time, about 5-6 hours including pre-cooking time.
2 Cups dry Navy Beans
3 Cups Pork broth
1 Can Pineapple chunks or crushed pineapple
Juice from 1 can Pineapple + plus enough water to make a full cup
1/2 Cup Dark Brown Sugar
1/4 Cup Molasses
Rinse the beans thoroughly, removing any blemished beans. Place in a sauce pan and cover with water. Soak overnight, drain and rinse, or use the quick cook method, by bringing to a boil, then simmering about 30 minutes, drain and rinse. Add the beans to the slow cooker. Cover with the pork broth, pineapple juice and water if needed. Set the slow cooker on high for about 1 hour, then on low for 3 1/2-4 hours. In the last hour, add the pineapple and brown sugar and continue to cook another 1/2 hour. Add the molasses in the last 1/2 hour of cooking. The beans should have a smooth texture and be slightly thickened, not watery.
For the pork broth, refer to my instructions for making your own meat broth. http://justfowlingaround.weebly.com/recipes-for-self-reliance/category/how-to-make-meat-broth
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