Durgin Park Baked Beans
1 lb. dried navy beans
1/2 tsp. baking soda
1/2 lb. salt pork
1/2 medium onion (peeled, but uncut)
4 Tbsp. brown sugar
1/3 c. molasses
1 tsp. dry mustard
1 tsp. salt
1/4 tsp. pepper
Soak beans overnight.
Preheat oven to 325. Place baking soda in Dutch oven and fill halfway with water. Bring to a boil; add beans. Boil for 10 minutes. Drain beans in colander and run cold water over them. Set aside.
Dice salt pork into 1 inch cubes. Put 1/2 the salt pork on bottom of pot with onion. Put beans in pot. Put in remaining salt pork on top of beans.
Mix together sugar, molasses, mustard, salt and pepper with 3 c. hot water; pour over beans. Cover. Bake for 6 hours. Check periodically for liquid. Add water if needed. DO NOT FLOOD THEM.
This is a copycat recipe from the Durgin Park Restaurant in Boston, Mass. This is exactly what my Grandma would make in her old cast iron stove fueled with coal. She would cook them all night - usually on a cold night in the winter. The aroma when you walked into her house was amazing! Always serve with Boston Brown Bread and Maple Leaf Hot Dogs with some mustard on the side.
You can find the Boston Brown Bread recipe on my Pinterest site under "Breads". Or, you can go to the King Arthur Flour site - that's where I got it.