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Bear and Beans
Prepare beans as followed:
1 lb. small white beans (dry)
2 t. dry mustard
1 T. salt
3 medium onions, diced
¼ C. brown sugar
¼ C. molasses
2 T. pickle juice or vinegar with a little cinnamon and cloves
1-1½ lbs. bear meat prepared as below
Soak beans overnight. Drain and rinse. Cover beans with water, and mix in all ingredients. Bake 6-8 hours at 250° with the lid on.


Prepare bear meat ahead of time as follows: Take 1-1½ lbs. of clean meat with some bone left in. Best parts are from the hindquarter or front shoulders. Cut 1-2 inches thick. Use ½ oz. of Morton's smoke-flavored sugar cure for each lb. of bear meat. Rub cure in well and place meat in refrigerator for 1-2 weeks, depending on thickness. Remove meat from refrigerator and soak in lukewarm water for about an hour to remove excess surface salt. Pat dry and return to the refrigerator for another 2 days. At this point you can either put the meat in the beans (see below) or smoke in your smokehouse to desired taste and then put in the beans.

Preparation Time: Serves:
Recipe Origin: United States
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