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Boston Baked Beans

2 cups (1/2 L) navy beans, small white beans, or Great Northern beans
1 tsp. (5 ml) salt
1/4 pound (115 g) salt pork
2 tsp. (10 ml) dry mustard
5 tbsp. (75 ml) dark-brown sugar
4 tbsp. (60 ml) molasses

Wash the beans. Soak overnight. Add salt, stir and drain, reserving
the liquid. Preheat oven to 300 degrees F (150 degrees C). Cut
off a third of the salt pork and place the piece on the bottom of
a bean pot. Add the beans to the pot. blend the mustard, brown
sugar, and molasses with the reserved bean liquid and pour over
the beans. Cut several gashes in the remaining piece of salt pork
and place on top of the beans. Cover and bake for about 6 hours,
adding water as needed (do not let it dry out). Uncover for the
final hour of cooking so the pork will become brown and crisp.
Taste and correct seasoning.


Variations:

2 cup Jacobs Cattle Beans
Lots of Garlic 1-2 tbsp. powder
1 pint pure Maple syrup
1/4 pound salt pork

or

2 cup Jacob's Cattle Beans, or any you like
1 cup Lloyd's barbecue sauce
1 tbsp. Colman's mustard
1 tbsp. Garlic powder
1/2 cup maple syrup or molasses
1/4 pound salt pork or maple flavored bacon

Prepare same as Boston Baked Beans

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