Simple Boston Oven Baked Beans
|Dried yellow eye beans/Navy beans / pea beans||2 Pound, soaked|
|Salt pork||8 Ounce, cut into 12 pieces, with the rind slashed|
|Cold water||2 Cup (32 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Onion||1 Large, coarsely chopped to make 1 1/2 cups|
|Salt||2 Teaspoon (adjust quantity as per taste)|
1. In a 6-quart Dutch oven, precook the soaked beans, allowing 10 minutes for the slow-bake method (30 minutes for the fast-bake). Rinse the beans and drain them well.
2. Preheat the oven to 300°F for slow-bake (350°F for fast-bake). Place 1/2 the salt pork in a 4-quart bean pot or casserole. Ladle mthe beans and bury the remaining salt pork.
3. In a small saucepan, bring the water, and molasses to a boil over high heat, then pour over the beans. Top with the onion. Cover and bake for 7 hours for slow-bake (1 hour for fast-bake) or until tender, adding more boiling water if needed to keep the beans moist. Stir in the salt during the last 10 minutes of baking.