Real Boston Baked Beans - dried navy beans

Method

• Pick over beans and rinse.
• Place in a large bowl; add water to cover; let stand overnight and drain.
• Combine beans and onion in a large saucepan, add water to cover, heat to boiling and cover. Simmer 45 minutes or until skins of beans burst when you blow on several in a spoon.
• Drain liquid into a small bowl.
• Measure 1 cup of the bean liquid and combine with molasses, mustard, brown sugar and salt in a bowl.
• Layer half of the salt pork and all of the beans into an 8-cup bean pot or baking dish.
• Pour molasses mixture over top, add just enough more saved liquid to cover beans.
• Top with remaining salt pork, pressing down into liquid; cover.
• Bake in a slow oven (300°) 4 hours or use a crock-pot at medium setting. Uncover and bake 1 hour longer, or until beans are deep brown, tender and as dry as you like them.
• After 2 hours of baking, check beans and if they seem dry, add more saved bean liquid to keep them moist.
• This is a treat served with brown bread and butter.