Salt pork, beans and hominy

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       Title: Salt Pork, Beans and Hominy
  Categories: Ethnic, Casseroles, Pork/ham, Beans
       Yield: 1 servings
  
     1/2 lb Soup beans                        1/2 lb Hominy
     1/2 lb Salt pork                           1 pn Marjoram
  
   Wash the beans and cover with water and let soak over night. Cover hominy
   with water and also let stand over night. In the morning, drain off the
   water from both and combine the beans and the hominy and cover with fresh
   cold water. Wash the salt pork and lay in strips on the top. Season with
   salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for
   about 5 hours, adding more water as necessary. Source: Pennsylvania Dutch
   Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
  
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