BOSTON BAKED BEANS

"Boston is called Beantown because beans slow-baked in molasses have been a favorite Boston dish since colonial days, when the city was a major producer of rum. The traditional accompaniment is
2 cups (1 pound) dried navy beans, debris removed, soaked overnight and drained
3/4 pound salt pork, diced
1 medium onion
1/2 cup molasses
1/4 cup brown sugar
1 teaspoon dry mustard
1 teaspoon salt
1/2 teaspoon black pepper
3 1/2 cups boiling water, plus more as needed

Cover the beans with cold water in a large saucepan. Bring to a boil and cook for 10 minutes; drain.

Preheat the oven to 325 degrees F.

Put half of the salt pork on the bottom of a bean pot or large casserole, along with the onion. Add the beans and put the remaining salt pork on top.

Mix the molasses, brown sugar, mustard, salt, and pepper with 3 1/2 cups boiling water in a small bowl and pour over the beans. The beans should be covered with liquid. If not, add more boiling water. Cover the pot with a lid.

Bake for 6 hours, checking periodically and adding boiled water as needed top keep the beans moist; do not flood them. If the beans become too soupy, remove the lid to encourage evaporation. Serve hot.

TIP:
To make the beans Vermont style, replace the molasses with pure maple syrup. You can also adjust the seasonings with more salt, pepper, and onion.

Serves 6
Source: The Good Home Cookbook edited by Richard J. Perry (Collector's Press; October 2006)