Cold Bean and Mustard Pot-Liquor Bowl with Rye Crackers

Cold navy beans steeped in molasses-mustard pot liquor with crumbled salt pork and cider vinegar, paired with rye crackers. As Molasses for the Silent Sabbath remembers, coastal New England kitchens banked Saturday’s oven heat so beans could feed a household that kindled no fire until Monday.

Serves 4

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Ingredients

• 3 cups cooked navy beans
• 2 tbsp molasses
• 1 medium onion
• 2 tsp dry mustard
• 3 oz salt pork
• 1 1/2 cups pot liquor from beans
• 16 rye crackers
• 1 tbsp apple cider vinegar
• 1/2 tsp salt

Instructions

1. 1Finely chop the onion.
2. 2Combine the cooked navy beans, chopped onion, molasses, dry mustard, crumbled salt pork, pot liquor, apple cider vinegar, and salt in a large bowl.
3. 3Stir gently and let sit for 10 minutes so the cold pot liquor softens the mustard flavor.
4. 4Taste and adjust salt if needed, then ladle into bowls.
5. 5Serve alongside the rye crackers for dipping into the savory liquor.