Boston Baked Beans
|Dried pea/Great northern or navy beans||1 Pound (2 Cups)|
|Onion||1 , chopped|
|Salt pork||1⁄4 Pound|
|Unsulphured molasses||3⁄4 Cup (12 tbs) (Grandma's)|
|Dry mustard||1 Teaspoon|
Rinse beans in cold water and drain.
Place in large saucepan and add water.
Bring to a boil and boil for 2 minutes.
Remove from heat, cover loosely and let stand for 1 hour.
Return to heat and bring to a boil; cover and simmer gently over low heat for 1 hour, until beans are tender.
Drain beans and reserve liquid.
Turn beans into 2 1/2-quart bean pot or casserole; add onion and mix lightly.
Cut through surface of salt pork every 1/2 inch, making cuts about 1 inch deep.
Bury pork in beans.
Mix 2 cups reserved bean liquid with molasses, salt and dry mustard; pour over beans.
Cover and bake in 300°F oven for 5 to 6 hours.
Check beans about once an hour and add additional bean liquid or water if the beans become dry; at the beginning of the cooking time the beans should be covered with liquid, and at the end of cooking the beans should be very moist and coated with syrupy liquid.