Boston Baked Beans

Ingredients

2 cups dry Navy Beans
1 ½ quarts cold water
¼ to ½ pound salt pork, slab bacon or smoked hog jowls
4 tablespoons molasses
2 teaspoons salt
½ teaspoon ground mustard spice
hot water

Directions

Wash beans, add water and boil 2 minutes. Remove from heat, and let soak 1 hour. Boil soaked beans gently in same water for 45 minutes. If you use the salt pork for the meat, wash off heavy salt. Make scoring cuts through the pork rind about ½ inch apart to make ½ inch squares. Put beans into a deep baking dish. Bury the pork into the beans exposing only the scored rind. Mix molasses, salt and mustard with a little hot water. Pour over the beans, and add enough hot water to cover the beans. Cover bean pot, and bake in very slow oven (250 degrees) about 7 hours adding a little hot water from time to time. Remove lid and continue to bake until beans are browned on top.


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