Boston Baked Beans

Submitted by: Sandy Urlich

16 ounces (2 cups) dry navy beans
2 quarts cold water
1/2 teaspoon salt
1/2 cup molasses
1/3 cup brown sugar
1 teaspoon dry mustard
4 ounces salt pork
1 medium onion, chopped

Rinse beans; add to water in saucepan. Bring to boiling and simmer 2 minutes; remove from heat. Cover; let stand 1 hour. (Or add beans to cold water; soak overnight.) Add salt to beans and water; cover and simmer till beans are tender, about 1 hour. Drain, reserving liquid. Measure 2 cups liquid, adding water if needed; mix with molasses, brown sugar, and mustard. Cut salt pork in half; score one half. Grind or thinly slice remainder. In 2-quart bean pot or casserole, combine beans, onion and ground salt pork. Pour molasses mixture over. Top with scored pork. Cover; bake in 300 oven for 5 to 7 hours. Add more liquid if needed. Makes 8 servings.

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