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Old-Fashioned New England Baked Beans

Ready In: 660 Minutes

Prep Time: 15 Minutes

Cook Time: 645 Minutes

Serves 4

1 lb (about 3 cups) dried navy beans, picked over, soaked overnight, and drained
2 medium-size onions, chopped
1/3 cup packed dark brown sugar
1/4 cup molasses
1-1/2 tsp dry mustard
2 cups water or chicken stock, boiling
Salt and freshly ground black pepper to taste
6 oz salt pork, slab bacon or hog jowl , traditionally left in one piece, but cubed if preferred

Preheat the oven to 250°F.
Place the beans in a large kettle. Add water to cover the beans by 2 inches. Simmer the beans uncovered over low heat until barely tender, 30 to 45 minutes. The skins will just begin to pop when you blow on a spoonful of the beans. Drain.
In a large bowl, mix together all the remaining ingredients, including the salt pork if cubed. Stir in the beans. Pour into a medium-size bean pot or covered flameproof casserole.
If cooking the salt pork in one piece, use a sharp knife to make cuts, about 1/4-inch apart through the piece to about 1/4 inch from the bottom. Bend the piece, fanning out the slices. Push the pork down into the beans until totally covered.
Cover the pot and bake 8 to 10 hours. Uncover the pot for the last hour to dry out the surface slightly.