Old-fashioned Baked Beans
|Peas/Navy beans||4 Cup (64 tbs)|
|Cold water||3 Cup (48 tbs)|
|Salt pork/Strip of pork rind||3⁄4 Pound|
|Boiling water||1⁄2 Cup (8 tbs)|
|Whole onion||1 Medium|
|Dark molasses||1 Cup (16 tbs)|
|Brown sugar||3 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Boiling water||2 Cup (32 tbs)|
Wash and pick over beans, and soak overnight in cold water to cover.
Before cooking, add more water, if necessary, barely to cover beans.
Heat slowly, keeping water under boiling point.
Cook until beans skins begin to burst and peel back; test by removing a few beans on spoon tip and blowing on them.
Drain beans and save liquid.
Wash pork, scald in 1/2 cup boiling water and scrape if necessary.
Put a thick slice of pork at the bottom of a bean pot.
Turn beans into pot.
For extra flavor, bury whole onion in center of mass.
Make gashes in rind, and place piece, rind side up, on top of beans.
Mix molasses, sugar, salt and mustard; dissolve in 1 cup reserved liquid, and pour over beans.
Add more liquid and boiling water to cover contents of pot completely.
Put on lid, and place in center of oven, at 250Ã‚Â°F. Bake 6Ã¢â‚¬â€8 hours.
Check about every hour, and add more water as needed; liquid should be visible at least 4 hours of cooking period.
Remove pot lid for last hour of baking to brown and crisp pork rind.
Note: If bacon or other smoked pork is used instead of salt pork, decrease amount of salt.