Ingredients

1/2 pound salt pork rinsed and diced
1 onion chopped
3 Tbsp. butter
1 pound pink beans soaked overnight, and drained or kidney beans
1 celery rib chopped
1 bay leaf
1 C. heavy cream
2 egg yolks beaten
Salt to taste
Freshly ground black pepper to taste
1/4 tsp. fresh grated nutmeg
Chopped fresh parsley for garnish

Cooking Instructions

Saute the salt pork and onion in butter for 5 minutes. Combine with the beans, celery and bay leaf and 1 1/2 quarts water in crock pot. Cover and cook on high 2 hours, then on low 10 to 12 hours. Combine cream, egg yolks, salt and pepper and nutmeg and add to pot. Cook on high, uncovered, 5 minutes or until thickened. Sprinkle with parsley and serve.
 
 
"Therefore no one is to act as your judge in regard to food or drink or in respect to a festival or a new moon or a Sabbath day--" (Colossians 2:16)