“Put God first, and everything else will fall into its place” is some great advice that HELON BARRON STANDIFER (Dothan, Alabama) shared with her Dothan–born granddaughter, LAUREL STANDIFER (Franklin, Tennessee). Laurel and her brother, Josh, affectionately referred to Helon as Mimi. From Mimi, Laurel says, “I have learned that it’s okay to be a strong and independent person yet still be loving, warm, and open to others. Mimi always had time for everyone and genuinely cared about those she knew and loved. I miss her.” She passed away in 2000.
2 cups dry navy beans
1 ½ quarts water
1 teaspoon salt
¼ pound salt pork*
¼ cup molasses
½ teaspoon prepared mustard
1 Wash and sort the beans by removing any bad ones or hard pieces in the bag. Rinse well and drain. Put the beans in a large Dutch oven or pot. Add the water, bring to a boil, and boil 2 minutes. Remove from the heat, cover, and let soak 1 hour.
2 Add salt, cover, and boil gently for 45 minutes.
3 Cut the salt pork into pieces about ½ inch thick. Add the salt pork to the beans, and cook 30 minutes longer or until the beans are tender.
4 In a small bowl mix the molasses and mustard and stir into the beans.
5 Preheat the oven to 350 degrees. Pour the beans into a 2-quart casserole dish or glazed bean pot. Bake for 1 hour or until the beans are tender and lightly browned on the top.
MAKES 6 SERVINGS.
* A large slab of bacon can be substituted if you cannot find salt pork.