|Dry white wine||2 Cup (32 tbs)|
|Garlic||1 Clove (5 gm), chopped|
|Onions||1 Cup (16 tbs), chopped|
|Dried mint||1⁄2 Teaspoon, crushed|
|Peychauds bitters||6 Drop|
|Pickled pork/Salt pork||1 Cup (16 tbs) (Large Cubes)|
|Bacon drippings||2 Tablespoon|
|Bell peppers||1⁄2 Cup (8 tbs), chopped|
|Hot pepper||1 , chopped|
|Liquid smoke||2 Teaspoon|
Marinate beans overnight with all seasonings.
Cover with wine and water. (Beans may swell, so when they are cooked, water may have to be added.)
Brown pickled pork or salt pork in bacon drippings.
Add the beans with marinating liquid.
Cook until tender, then salt to taste.