Oven-Baked Beans

• 2 cups dried navy beans
• 8 cups cold water
• 1 teaspoon salt, divided
• 2/3 cup packed brown sugar
• 1 teaspoon ground mustard
• 1/2 cup dark molasses
• 1/4 teaspoon pepper
• 1/4 pound salt pork, cut up
• 1/2 cup finely chopped onion
• 1/2 cup finely chopped celery
• 1/2 cup finely chopped green pepper

1. Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
2. Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish.
3. Cover and bake at 325u0b0 for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary.

beans, cold water, salt, brown sugar, ground mustard, dark molasses, pepper, salt pork, onion, celery, green pepper

Taken from www.tasteofhome.com/recipes/oven-baked-beans/ (may not work)