BOSTON BAKED BEANS (from The Good Home Cookbook, Collector's Press, 2006)

2 c. (1 lb.) dried navy beans, debris removed, soaked overnight and drained
3/4 lb. salt pork, diced
1 medium onion
1/2 c. molasses
1/4 c. brown sugar
1 t. dry mustard
1 t. salt
1/2 t. black pepper
3 1/2 c. boiling water, plus more as needed

Cover the beans with cold water in a large saucepan. Bring to a boil and cook for 10 minutes; drain. Preheat the oven to 325°. Put half of the salt pork on the bottom of a bean pot or large casserole along with the onion. Add the beans and put the remaining salt pork on top. Mix the molasses, brown sugar, mustard, salt and pepper with 3 1/2 c. boiling water in a small bowl and pour over the beans. The beans should be covered with liquid. If not, add more boiling water. Cover the pot with a lid and bake for 6 hours, checking periodically and adding boiled water as needed to keep the beans moist; do not flood them. If the beans become too soupy, remove the lid to encourage evaporation. Serve hot.
(serves 6)

Tip: to make the beans Vermont style, replace the molasses with pure maple syrup. You can also adjust the seasonings with more salt, pepper, and onion.

From The November, 2006, Menu Minder