Side Dishes

Georgina Nimegeers

1 lb dried navy beans
4 cups water
2 tsp salt
½ lb salt pork or bacon ends
1/3 cup dark molasses
¼ cup maple syrup
2 tbl brown sugar
1 large onion, chopped
1 green pepper, chopped
2 tsp dry mustard
2 cups tomato juice
1 bay leaf
½ clove garlic
1 tsp Worcestershire sauce
½ tsp Tabasco sauce
1 lb beef sausage

Wash beans; soak overnight in water. The next morning, bring to boil and add salt. Cover; simmer 1 hour. Drain; reserve liquid. Cut pork into thick slices; place into bottom of 3-quart bean pot or dutch oven. Add beans. Mix remaining ingredients (except beef sausage) together; pour over top. Stir lightly, then cover tightly. Bake 3 hours at 275°F. Uncover; bake 2 to 3 hours until beans are tender, adding more tomato juice or reserved liquid as necessary. Chop up and cook beef sausage; add to beans for last 1/2 hour of cooking.


3 cups mashed potatoes
1 tsp salt
5 tbl oil
1 cup flour

Stir salt and oil into potatoes. Add flour gradually. Chill completely. Pull into about 18 pieces and roll very thin (as close to paper-thin as possible; lefse rolling pins are available). Cook on hot griddle, turning once. Serve hot with butter and brown sugar.