Boston Baked Beans
|Dried navy beans||1 Pound|
|Firmly packed brown sugar||1⁄3 Cup (5.33 tbs)|
|Molasses/Maple syrup||4 Tablespoon|
|Dry mustard||1 Teaspoon|
|Black pepper||1⁄2 Teaspoon|
|Salt pork||1⁄2 Pound, cut in slices|
Water to cover.
The following day, cook the beans 30 minutes; drain.
Insert cloves in onions; put into a bean pot (or casserole) having a tight fitting cover.
Pour half the beans over the onions.
Combine most of the brown sugar, the molasses, mustard and pepper with 2 cups (1/2 liter) hot water and pour over beans.
Add the meat and cover with remaining beans.
Bake in a slow oven (300°F or 150°C), 3 to 4 hours.
During the last 30 minutes, remove cover, sprinkle beans with remaining brown sugar and bake until done.
Add hot water during baking, if needed.