Boston Baked Beans

 Boston Baked Beans

1 lb. dry navy beans

1/2 tsp. baking soda

1/2 lb. salt pork, diced

1 medium onion, coarsely chopped

4 Tbsp. brown sugar

1/3 cups molasses

1 tsp. dry mustard

1 tsp. salt

1/4 tsp. pepper

1. Look over the beans and soak them overnight.

2. Drain the beans. Fill a Dutch oven halfway with water. Add the baking soda. Bring to a boil. Add the beans. Boil 10 minutes.

3. Drain the beans. Rinse with cold water.

4. Heat the oven to 325 degrees. Get your bean pot or a good casserole dish (2 quarts). Put the half the salt pork and half the onions on the bottom of the dish. 

5. Pour in the beans. Put the remaining salt port and onions on top. 

6. In a bowl, mix the sugar, molasses, mustard, salt and pepper with 3 cups hot water. Pour over the beans. 

7. Cover. Bake for 6 hours. Check periodically to make sure the amount of liquid is still okay.

8. If needed, add a little water slowly. DON'T FLOOD THEM! Just top them up.

9. Remove from oven and deserve hot. Refrigerate the leftovers.

Makes 7 cups