"Illinois Beans"

This artifact is Amanda Presswood's family recipes printed out.
The submitter provided the following about the artifact’s history:
Family recepies

Amanda Presswood

Amanda Presswood

Unpublished

Amanda Presswood

Enlgish

2000-2024

Recipe

Paper, printer ink

None

<underlined> Illinois Beans <underlined>
1 pound white dry beans
1/4 - 1/2 pound salt pork or ham hock or ham bone (if salt pork, scald)
2 onions chopped
1 clove garlic, crushed
salt and pepper to taste

Soak beans overnight. Rinse and drain a couple times. Put in big pot, cover with cold water and bring to a boil. Add pork or ham, chopped onions, garlic and salt and pepper. Simmer several hours. Add boiling water as needed to keep beans covered. When getting ready to serve, take cover off pot and let water boil down a little. Serve on white bread with chopped onion on the side.

<underlined> Boston Baked Beans <underlined>

1 pound white dry beans
1 1/2 tsp. salt
1/2 lb. salt pork
1 tsp. dry mustard
1/4 cup molasses
1 cup boiling water

Soak beans overnight in cold water. Drain, cover with cold water
Simmer gently until skins crack (test by)
rind and

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Amanda Presswood
11/04/17