Boston Baked Beans With Mustard
|Salt pork||8 Ounce|
|Dried kidney beans/Pea/haricot||2 Pound, washed, soaked in cold water overnight and drained|
|Soft brown sugar||3 Ounce|
|Molasses/Black treacle||6 Tablespoon|
|Dry mustard||3 Teaspoon|
|Black pepper||1 Teaspoon|
Put the salt pork in a large bowl.
Add cold water to cover.
Soak the salt pork for 3 hours and drain well.
Place the beans in a saucepan and add enough cold water to cover.
Add 1 teaspoon of salt.
Bring the water to the boil over high heat.
Boil the beans for 2 minutes.
Remove the pan from the heat and let the beans soak in the water for 1 hour.
Return the pan to the heat and bring the beans to the boil again.
Reduce the heat to very low, partially cover the pan and slowly simmer the beans for 30 minutes.
Drain the beans and discard the liquid.
Preheat the oven to very cool 250°F (Gas Mark 1/2, 130°C).
Place the onion in the bottom of a flameproof casserole.
Add a layer of the cooked, drained beans to the casserole.
Thickly slice the drained salt pork and cut each slice into small chunks.
Arrange a layer of salt pork over the beans in the casserole.
Add another layer of beans and finish with a layer of salt pork.
In a small mixing bowl, with a wooden spoon, mix together the brown sugar, molasses or treacle, mustard, black pepper and the remaining 1 teaspoon of salt.
Spoon the mixture over the beans and pork.
Add enough boiling water to cover the beans.
Cover the casserole and place it in the oven.
Bake for 5 hours, adding boiling water from time to time so that the beans are always just covered.
Remove the lid of the casserole and bake uncovered for 45 minutes.