Boston Baked Beans

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Favorite, Ma Cusson Kitchen, Side Dish

Cook Time: 8 hours Difficulty: Easy Servings: 16 cups Source:

Ingredients

2 lbs pea/navy beans

1/4 lb salt pork

2 tablespoons baking soda

1 medium onion

4 tablespoons brown sugar (rounded)

4 teaspoons dry mustard

2 teaspoons salt

1/4 teaspoon pepper

1/8 teaspoon ground clove

1/2 cup molasses

1/4 cup catsup

4-6 cups Hot water to cover beans

Directions

Soak beans 8 hours or bring beans to boil for 10 minutes (doing both tends to make mushy beans)
Scald salt pork with boiling water while beans are boiling, set aside
Remove beans from heat, add 2 tablespoons baking soda to beans in water, wait for foam to stop
Drain (reserving about 4 cups of the water) and rinse beans thoroughly
In large (4.5 quart) bean pot put salt pork, onion (whole)
Add beans, brown sugar, mustard, salt, pepper, clove, molasses, and catsup
Add approximately 4-6 cups water (including the reserved bean water) to cover beans
Cook in oven for 8 hours at 275 degrees

Notes

Back in 2014 the LA Times posted an article explaining why you don't need to (and probably shouldn't) pre-soak your beans:
https://www.latimes.com/food/dailydish/la-dd-dont-soak-dried-beans-20140911-story.html

Most importantly, baked beans are always better the next day (or after they've completely cooled)! This really gives them the time needed for all the flavors to soak in.