Baked Navy Beans
|Dried navy beans||2 Pound|
|Bay leaf||1 Small|
|Molasses||1 Cup (16 tbs)|
|Dry mustard||2 Tablespoon|
|Salt pork||1⁄2 Pound, sliced|
|Onions||2 Medium, sliced|
|Salami||1⁄4 Pound, thinly sliced|
Wash and look over beans.
Cover them with cold water and let stand overnight.
Cover with fresh cold water, bring to a boil, turn down heat, cover and simmer 30 minutes.
Add bay leaf and onion stuck with cloves and continue simmering until tender, about 30 minutes longer.
Drain, saving cooking water.
Discard bay leaf, onion and cloves.
Heat oven to 275 degrees.
Combine molasses, mustard, salt and 1 cup of bean cooking water.
Lay 2 or 3 slices of salt pork in the bottom of a large bean pot.
Top with a thick layer of beans, a few slices of salt pork, some of the onion slices, some of the salami slices (cut in halves) and pour some of molasses mixture over.
Repeat layers, starting with bean layer, until all ingredients are used, ending with a layer of beans and one of salt pork.
Cover pot with aluminum foil and bake at least 8 hours, adding more bean cooking water if necessary to keep moist.
Bake for last hour uncovered to brown beans.