| | Directions | | Rinse beans in colander and place in a dutch oven with 12 c of water. Bring to a boil. Boil 2 minutes, remove from heat, cover and let stand 1 hour. Drain beans into a colander and rinse well. Place back into the dutch oven and add 12 c water, onion, ketchup, salt, rosemary and bay leaf. Bring to a boil. Reduce heat and simmer with lid tilted to one side for 2 hours. Serves 8 - 10 people. |
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| Ingredients | | - |  | 3 cups cooked pork shoulder cut into bite size pieces |
| - | | 2 pounds dry northern white beans |
| - | | 1 onion, chopped (medium) |
| - | | 2 cups ketchup |
| - | | 2 tablespoons salt |
| - | | 1 tablespoon rosemary |
| - | | 1 bay leaf |
| - | | 24 cups water |
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