Boston Baked Beans

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They take all day to cook, but the delicious smell will warm your house, and make everyone impatient for dinnertime!

Makes 2 quarts

Ingredients

1 lb dry navy or pinto beans
2 quarts cold water
½ teaspoon salt
½ cup molasses
1/3 cup brown sugar    

1 teaspoon dry mustard
1 teaspoon dry ginger
4 ounces salt pork or pancetta
1 medium onion

Instructions

  1. Add beans to the cold water, soak overnight.
  2. Pour beans and water into a large saucepan.  Cover and simmer for 30 minutes. Add salt, and continue simmering until beans are tender, another 30 minutes or so.
  3. Meanwhile, pre-heat oven to 300°F.
  4. Cut the salt pork/pancetta in half.  Score one half. Thinly slice the other half.
  5. Peel and dice the onion.
  6. When the beans are done, drain them, reserving the liquid.
  7. Mix 2 cups of the reserved liquid with molasses, brown sugar, mustard and ginger.  
  8. In a 2-quart bean pot (or other earthenware casserole or pot that has a cover), combine beans, onion and sliced salt pork.  Pour molasses mixture over top.  Place the scored salt pork on top.
  9. Cover and bake for 5-7 hours, until beans are soft. Check every hour after 4 hours to see if a little more liquid is needed, and add if necessary.