Boston Baked Beans(Serves 12)

• 2 qt. water
• 2 lb. dried navy or Great Northern beans
• 1 large onion, peeled, plus 2 large onions, peeled and each pierced with 2 whole cloves
• 1 tsp. plus 1 Tbsp. salt
• 3/4 c. dark molasses
• 3/4 c. dark brown sugar
• 1 Tbsp. dry mustard
• 1 tsp. freshly ground black pepper
• 1/2 lb. salt pork in one piece with rind left on

1. In heavy 4 to 5-quart casserole, bring 2 quarts of water to a boil over high heat.
2. Drop in the dried beans and boil them for about 2 minutes.
3. The water should cover the beans by at least 2-inches.
4. Add more if necessary.
5. Turn off the heat and let the beans soak for 1 hour, then add the peeled onion and 1 teaspoon of salt.
6. Bring to a boil again.
7. Reduce the heat to low; partially cover the pan and simmer for about 1 hour or until the beans are tender.
8. Check from time to time and add more boiling water to the pot, if necessary.
9. (The beans should be covered with water throughout the cooking.)
10. Drain the beans through a fine sieve set over a bowl.
11. Pick out and discard the onion.
12. Reserve the cooking liquid.
13. There should be about 2 quarts of liquid; add water if necessary.

water, dried navy, onion, salt, dark molasses, dark brown sugar, mustard, freshly ground black pepper, salt pork

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1035710 (may not work)