From Paulette Vickery's Recipe Collection

Savory Black Beans

vegetables

1 lb dry black beans
8 oz salt pork, diced
1 each onion, chopped
1 each celery stalk, chopped
1 1/4 teaspoon salt
1/4 teaspoon crushed red pepper

Rinse beans with cold running water and discard any shriveled beans. In large bowl place beans and 8 cups water. Let stand at room temperature over night; or in 5 quart sauce pot, heat beans and 8 cups water to boiling over high heat. Cook 2 minutes, and remove from heat. Cover and let stand 1 hour. Drain and rinse beans. In same sauce pot, cook 2 cups diced salt pork over medium heat, until lightly browned. Add onion and celery. Cook, stirring occasionally, until vegetables are tender. Return beans to sauce pot. Add salt, red pepper, and 5 1/2 cups water. Heat to boiling over high heat. Reduce heat to low. Cover and simmer 2 hours, stirring occasionally, until beans are tender.

Yield: 8 servings