3 quarts pea beans I to 3 pounds pork

4 tablespoons salt 1 teaspoon pepper

Wash beans, and soak over night in plenty of cold water; drain. Cover with cold water, add one teaspoon soda, bring slowly to boil; cook five or ten minutes; drain. Add boiling water, and simmer until beans begin to soften, but do not lose shape; add salt and pepper, turn into casseroles.

Dip pork into boiling water; scrape rind, then cut through rind ready for slicing. Press a chunk of pork into middle of beans in each casserole; cover closely, and cook in moderate oven three hours, or until done, adding more water if needed. Then remove cover to brown top of beans and pork. Serve with tomato catsup, Chili Sauce, or mustard pickles.