Boston Baked Beans
1 cup Navy beans, pea beans, or other small white beans, dry
3/4 cup Salt pork, rind removed
1 cup Onion, 1/2 inch (1.2 cm) dice
2 Garlic cloves, minced
1/2 cup Tomato, peeled, seeded, diced
1/2 teaspoon Salt
1 teaspoon Black pepper
2 tablespoons Dry mustard
1/4 cup Molasses
1/4 cup Brown sugar
1 Bay leaf
1 1/2 tablespoons Cider vinegar
Rinse the beans, pick over to remove any small stones, and cover with cold water. Let stand overnight. Drain.
Add half of the salt pork to the beans, add water to cover; cover and simmer till beans are tender, about 1 hour.
Drain, reserving 2 cups (16 ounces, 470 ml) of the liquid, adding more water if necessary.
Dice the salt pork. Set the beans aside.
Preheat the oven to 300°F (149°C).
Place cooking liquid in large saucepan with the garlic, tomato, salt and pepper, mustard, molasses, brown sugar, bay leaf, and vinegar. Simmer 2 minutes.
Cut remaining salt pork into thin slices and score crosswise so they will not curl during cooking.
Line the bottom of a 2-quart (64 ounces, 2 l) bean pot or casserole with the diced salt pork and the onion. Place the drained beans on top.
Pour the simmered mixture over. Top with the sliced salt pork.
Cover and bake for 3 hours, checking occasionally to be sure the liquid is just barely covering the beans. After 2 hours, remove the cover and cook for 1 hour more. Remove the strips of salt pork and stir the pot before serving.
By precooking the beans, you should save 2 to 3 hours of cooking time.Traditionally, step 2 is not included.