The Taste Niagara Cookbook for the Preservation of Agricultural Lands Society, written and compiled by Gracia Janes, illustrated by Liisa Harju. Copyright 1983.
Serves 18-25
6 ripe pears, peeled, cored and sliced
6 cups cooked, dried butter, marrow or lima beans (see note)
½ cup molasses
½ cup brown sugar
¼ cup finely chopped onion
1 cup chicken broth
Salt and black pepper to taste
Preheat oven to 180-200 degrees Fahrenheit. Combine all ingredients in a large heavy casserole. Bake covered for 8 hours or longer, adding more broth if necessary. If there is excess moisture when ready to serve, bake 30 to 60 minutes longer uncovered to evaporate it.
Note: Drained canned beans may be substituted for fresh beans, if desired.
