Take a good piece of pickled pork (not very fat) and to each pound of pork allow a quart of dried white beans. The bone should be removed from the pork, and the beans well picked and washed. The evening before they are wanted for cooking, put the beans and pork to soak in separate pans; and just before bed-time, drain off the water, and replace it with fresh. Let them soak all night. Early in the morning, drain them well from the water, and wash first the beans, and then the pork in a cullender. Having scored the skin in stripes or diamonds, put the pork into a pot with fresh cold water, and the beans into another pot with sufficient cold water to cook them well. Season the pork with a little pepper, but of course no salt. Boil them separately and slowly till the pork is thoroughly done (skimming it well) and till the beans have all burst open. Afterwards take them out, and drain them well from the water. Then lay the pork in the middle of a tin pan, (there must be no liquid fat about it) and the beans round it, and over it, so as nearly to bury it from sight. Pour in a very little water, and set the dish into a hot oven, to bake or brown for half an hour. If kept too long in the oven the beans will become dry and hard. If sufficiently boiled when separate, half an hour will be long enough for the pork and beans to bake together. Carefully skim off any liquid fat that may rise to the surface. Cover the dish, and send it to table hot.
For a small dish, two quarts of beans and two pounds of pork will be enough. To this quantity when put to bake in the oven you may allow half a pint of water.
This is a good plain dish, very popular in New England, and generally liked in other parts of the country.