Miss Hilda's Baked Beans

• 1 pound dried navy beans, picked over and soaked overnight in water to cover
• 1 1/4 teaspoons cayenne pepper
• 1 teaspoon salt
• 2 bay leaves
• 2 tablespoons olive oil
• 1/2 pound salt pork, trimmed and cubed
• 4 ounces chopped bacon
• 1 1/2 cups ketchup
• 1 1/2 cups reserved bean liquid
• 1 cup chopped onions
• 1/2 cup chopped celery
• 1/2 cup firmly packed dark brown sugar
• 1 tablespoon dry (powdered) mustard
• 1 tablespoon chopped garlic
• 1 teaspoon freshly ground black pepper

1. Preheat the oven to 300 degrees F.
2. Drain the beans and put them in a pot with 1/4 teaspoon cayenne, salt, and the bay leaves.
3. Add 8 cups of water and bring to a boil.
4. Reduce the heat to medium-low and simmer until the beans are tender, 45 minutes to 1 hour.
5. Remove from the heat and let sit for 5 minutes.
6. Drain the beans and set aside.
7. Reserve the cooking liquid.
8. Heat the oil in a large ovenproof pot or Dutch oven over high heat.
9. Add the salt pork and bacon and cook, stirring, for 4 minutes.
10. Add the ketchup, 1 1/2 cups of the reserved bean liquid, onions, celery, sugar, mustard, garlic, black pepper, and remaining 1 teaspoon cayenne.
11. Cook, stirring, for 4 minutes.
12. Reduce the heat to medium-low.
13. Add the beans and stir gently to mix.
14. Simmer for 5 minutes.
15. Transfer the beans to the oven and bake, uncovered, for 2 hours.
16. Remove from the oven and serve hot.

navy beans, cayenne pepper, salt, bay leaves, olive oil, salt pork, bacon, ketchup, reserved bean liquid, onions, celery, brown sugar, mustard, garlic, freshly ground black pepper

Taken from www.foodnetwork.com/recipes/emeril-lagasse/miss-hildas-baked-beans-recipe2.html (may not work)