THE Baked Beans

By LDenvir

Ingredients

• 1 lb Great Northern beans, soaked overnight (save the water)
• 1 1/3 lb salt pork
• 1 lg onion cut up
• 1/2 C to 1 C brown sugar
• 1/2 or more molassas
• dijon mustard
• 1 t salt

Preparation

Step 1

Overnight, soak 1 lb. of Great Northern dried beans, with water an inch or so covering the beans,
after you have rinsed them several times and picked out any funny-looking ones. The next morning,
bring the water to a boil and let the beans simmer gently, about an hour, until when you blow on
them, in a spoon, the skin peels back. In the pan also, put a piece of salt pork about 1/3 - 1/2
pound, that you've made 3 or 4 slices in. In your bean pot (pick one up at a flea market), put
one whole, middle-sized, peeled onion and the salt pork. Add the beans. Save the bean water.
Then this is the tricky part, because measurements guantified ("As much as you need") - add:

brown sugar - maybe a half cup
dark molasses - same
salt - a tablespoon
mustard - a tablespoon

Fill the bean pot with the water the beans were in. Bake, with the top on, of course, as long and
slowly as possible (6 hours at less than 300, or less at a little hotter. Not too hot. Check occasionally
and add water if necessary, if none shows near the top of the beans, but you don't want it to be
soupy.) That's all. Isn't it easy!