Real Boston Baked Beans

• 1 lb. dried navy beans
• 1 medium onion, diced
• 1/2 c. molasses
• 1/2 tsp. dry mustard
• 1/4 c. packed brown sugar
• 1 tsp. salt
• 1/4 lb. lean salt pork, diced

1. Pick over beans and rinse.
2. Place in a large bowl; add water to cover; let stand overnight and drain.
3. Combine beans and onion in a large saucepan, add water to cover, heat to boiling and cover. Simmer 45 minutes or until skins of beans burst when you blow on several in a spoon.
4. Drain liquid into a small bowl.
5. Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar and salt in a bowl.
6. Layer half of the salt pork and all of the beans into an 8-cup bean pot or baking dish.
7. Pour molasses mixture over top, add just enough more saved liquid to cover beans.
8. Top with remaining salt pork, pressing down into liquid; cover.
9. Bake in a slow oven (300u0b0) 4 hours or use a crock-pot at medium setting. Uncover and bake 1 hour longer, or until beans are deep brown, tender and as dry as you like them.
10. After 2 hours of baking, check beans and if they seem dry, add more saved bean liquid to keep them moist.
11. This is a treat served with brown bread and butter.

dried navy beans, onion, molasses, dry mustard, brown sugar, salt, lean salt pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=659130 (may not work)