Boston Baked Beans

• 2 c  Dried navy beans, picked over and rinsed
• 3/4 lb  Salt pork     
• 1/2 c  Molasses    
• 1/2 ts  Dry mustard (English style)
• 1/4 ts  Paprika
• 1 ts  Onion, grated

In a bowl, combine the beans with 4 cups cold water and let them soak overnight. 

Drain, reserving any remaining liquid. Transfer them to a small heavy kettle, and add fresh water to cover. Simmer, covered, for 60 minutes. 

Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.  

To the kettle, add a quarter lb. piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans. 

In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion. Pour the mixture over the beans and stir in.  

Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered. Remove lid and cook uncovered for 1 more hour.  

Yield: 6 servings