FEVE LA SCALA|
1 lb. (2 1/2 c.) dry navy
8 c. water
1 lb. hot Italian sausage
1 large onion, chopped
1 small green pepper, chopped
4 oz. salt pork, cut up
8 fresh mushrooms, halved
2 bay leaves
1/3 c. molasses
1/3 c. catsup
1 Tbsp. mustard
1 tsp. salt
2 tsp. oregano
1/2 tsp. pepper
1/4 tsp. garlic salt
Rinse beans. Place in large saucepan and add water.
Bring to a boil. Reduce heat and simmer, covered, for 1 hour.
Transfer to bowl. Cover and refrigerate overnight. Drain
beans, reserving 1 1/2 cups liquid. In a 4-quart slow cooker,
combine beans, sausage, onion, green pepper, salt pork, mush-
rooms and bay leaves. Blend reserved bean liquid with catsup,
molasses, mustard, salt, oregano, pepper and garlic salt. Stir
into beans. Cover and cook on high heat setting for 6 hours or
on low heat setting for 12 hours.
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