Boston Baked Beans

TinyArtist

Boston Baked Beans

2 quarts (2 L) water
4 tsp (20 ml) salt
2 lbs (900 g) dried Great Northern, navy, or other small dried bean
1 large onion, peeled, plus 2 large onions, peeled and studded with 2 whole cloves
3/4 cups (180 ml) dark molasses (treacle)
3/4 cup (180 ml) dark brown sugar
1 Tbs (15 ml) dry mustard
1 tsp (5 ml) freshly ground black pepper
1/2 lb (225 g) salt pork in one piece, with rind left on

Bring 2 qts (2 L) water and 4 tsp (20 ml) salt to a boil in a large pan over high heat. Add the beans and boil for 2 minutes. Water should cover the beans by at least 2 inches (5 cm); add more if necessary. Turn off the heat and let the beans soak for 1 hour. Add the peeled onion and bring to a boil again. Reduce the heat to low and simmer partially covered for 1 to 2 hours, until the beans are tender. The water should always cover the beans. Add more water if necessary. Drain the beans, reserving the liquid, and pick out and discard the onion. Add more water to the cooking liquid, if necessary, to make 2 quarts (2 L). In a deep bowl mix the molasses, 1/2 cup ( 125 ml) of the brown sugar, the mustard, pepper, the beans and the reserved cooking liquid and stir gently to thoroughly combine all the ingredients. Place the clove-studded onions in the bottom of a 4 to 5 quart (4-5 L) oven-proof baking dish and pour the bean mixture over them. Score the salt pork by cutting diagonal, crisscrossing slits about 1/2 inch (1 cm) deep through the fatty side. Push the salt pork into the beans. Cover the pot tightly and bake in the middle of a 200F (90C) oven for 7 hours. Then remove the lid and sprinkle the remaining 1/4 cup (60 ml) brown sugar evenly over the top and bake uncovered for an additional hour. Makes about 3 quarts (3 L).