Marrowfat Beans Baked Recipe

Pick over carefully and wash one quart of beans, soak in water over

night. In the morning drain, add fresh cold water and bring to a boil,

drain again, and turn them into a four-quart stone jar, put in a

generous cup of butter, two large tablespoonfuls of Porto Rico molasses,

two tablespoonfuls of salt, less than a teaspoonful of pepper, and fill

the jar with boiling water. Put in the oven, covering the jar with a tin

cover. It must be cooked in a slow oven eight or nine hours--the water

ought to last until the beans are perfectly cooked, and when done a

good gravy left, about a third of the depth of the beans in the jar.

Beans cooked in this way are very nutritious and easily digested. Keep

them covered for two or three hours while cooking. Serve with Chili

sauce.

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