New England Baked Beans
|Dry navy beans||1 Pound|
|Water||8 Cup (128 tbs)|
|Light molasses||1⁄2 Cup (8 tbs)|
|Packed brown sugar||1⁄4 Cup (4 tbs)|
|Dry mustard||1 Teaspoon|
|Salt pork||4 Ounce, cut in small pieces|
|Onion||1 Large, chopped|
Soak dry navy beans, using 8 cups water, as directed
Add the 1/2 teaspoon salt.
Bring to boiling; reduce heat.
Cover and simmer till beans are tender, about 1 hour.
Drain, reserving bean liquid.
Combine molasses, brown sugar, mustard, the remaining 1/2 teaspoon salt, and pepper.
Stir in 2 cups of the reserved bean liquid.
In 2-quart bean pot or casserole combine cooked beans, salt pork, onion, and molasses mixture.
Cover and bake at 300° for 3 1/2 hours.
Stir beans occasionally.
Stir in a little of the reserved bean liquid or water for moistness, if necessary.