Boston Baked Beans
Baked beans had their start with the pilgrims, when cooking on the Sabbath was prohibited. The beans and Brown Bread were baked the night before, then heated to piping hot the next day.

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

Soak beans overnight
Add salt to beans and cold 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.

Yield: 8 servings.

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