Seasoned Navy Beans

Recipe from

Oxmoor House


1 (16-ounce) package dried navy beans, soaked and drained
1 teaspoon soda
1 1/2 cups cubed salt pork
1 1/2 cups chopped onion
2 cloves garlic, minced
1 teaspoon salt
1/2 teaspoon red pepper flakes
1/2 cup chopped fresh parsley


Combine beans and soda in a Dutch oven; add water to cover 2 inches above beans. Cover and bring to a boil. Reduce heat, and simmer 30 minutes. Drain and rinse beans well. Set aside.

Place salt pork in Dutch oven and cook until evenly browned; remove salt pork, reserving drippings. Saute onion and garlic in reserved drippings until tender. Add beans, salt pork, salt, and red pepper flakes; cover with water and cook over low heat for 2 hours or until beans are tender, stirring occasionally. Garnish with parsley.