Ingredients

1 pound dried navy or pea beans
6 C. water
1/4 pound salt pork
1 large onion chopped
1 large carrot peeled, chopped
4 sausage links scored
1 bay leaf
1 1/2 tsp. salt
1/2 tsp. freshly ground black pepper
1/4 tsp. crumbled thyme

Cooking Instructions

Pick over beans and rinse under running water. Combine beans and water in a large kettle. Bring to a boiling, cover and cook 10 minutes. Remove from heat, let stand 1 hour. Place beans and liquid in crock pot, score salt pork, almost to rind, push down into beans, stir in onion, carrot, sausage links, bay leaf, salt, pepper and thyme, cover. Cook on low for 8 hours. Stir beans, turn heat control to high and cook for 4 hours. Stir beans with a wooden spoon and mash some of them against the side of the cooker to thicken soup. Taste beans, season with additional salt and pepper, if needed.
 
 
 "I have heard the grumblings of the sons of Israel; speak to them, saying, 'At twilight you shall eat meat, and in the morning you shall be filled with bread; and you shall know that I am the LORD your God.'" (Exodus 16: