Classic Baked Beans, Boston-Style

* 1 pound dry packaged navy beans (other bean varieties may be substituted)
* 1/4 cup chopped onion
* 1/3 cup unsulphered molasses
* 3/4 teaspoon dry mustard
* 1/4 teaspoon ground allspice
* 1/3 cup packed light brown sugar
* 1/2 teaspoon salt
* 1/4 pound cubed salt pork (lean is better)

Prepare the beans by rinsing them. Check them for any stray debris. In a large saucepan add bean with enough water to cover them by 2 inches. Bring to a boil, then continue to boil for 2 minutes. Let stand for 1 hour. Drain and discard the liquid.

Lightly brown the onions in a large saucepan, then add the beans and just cover the beans with water. Bring to a boil. Simmer on low for approximately 30-40 minutes until the beans are tender but not soft. Pour off the bean liquid and set aside.

Place 1 to 1-1/2 cups of the liquid in a bowl and add the mustard, allspice, brown sugar, salt, and molasses. Stir until thoroughly combined. Use a 2-quart covered casserole to layer make the beans. Put half the salt pork on the bottom of the casserole, add the beans then add the remaining pork on the top. Pour the molasses mixture over the top of the beans and pork. If needed, add just enough of the reserved bean liquid to cover the beans.

Bake covered at 300 degrees for 1 hour, then you can baked covered or uncovered for an additional 4-5 hours. Stir at least once an hour. Baked until the beans are the desired thickness.

Note: Some of your bean liquid can be added during baking if the beans looks as though they’re getting too dry.

Recipe by Cynthia Kirkeby