Baked Beans

4 cups water

1 pound dried small white or navy beans (about 2 cups)

1 medium onion, sliced

1/4 pound salt pork (with rind), sliced

1/4 cup packed light brown sugar

3 tablespoons molasses

1 teaspoon salt

1/4 teaspoon dry mustard

1/8 teaspoon pepper

Heat water and beans to boiling in Dutch oven; boil 2 minutes. Remove from heat; cover and let stand 1 hour. Add enough water to beans to cover, if necessary. 

Heat to boiling; reduce heat (do not boil or beans will burst). Drain beans, reserving 1cup of liquid. Layer beans, onion and salt pork in un-greased 3-or 4-quart bean pot, casserole or Dutch oven. Mix brown sugar, molasses, salt, mustard, pepper and reserved bean liquid, pour over beans Add enough water to almost cover beans. Cover and cook in 350* oven, stirring occasionally, 3 hours. Un-cover and cook until beans are desired consistency about 30 minutes.

*Do-ahead Tip: Soak beans in 4 cups water overnight. Heat beans to boiling in same water. Cover and simmer until tender, 1 to 2 hours. Drain beans. Reserving liquid. Continue as directed.

Boston Baked Beans: Decrease brown sugar to 2 tablespoons. Increase molasses to 1/2 cup and mustard to 3/4 teaspoon.