Baked Beans

Ingredients:

1 pound dry navy or soldier beans 1/3 cup molasses 1/3cup apple cider vinegar 1 teaspoon dry mustard 1/2 cup dark brown sugar, firmly packed 1/4 teaspoon freshly ground black pepper 1 large white onion, quartered 1/4 pound salt pork or slab bacon, cut into 1 1/2-inch chunks

Directions: 1. Place the beans in a large bowl. Add enough water to cover by three inches. Let stand at least 10 hours. Drain and transfer to a large saucepan. Add just enough water to cover. Let simmer, adjusting the water level so the beans remain just covered, until the skins open readily, about 1 hour. 2. Meanwhile, whisk together the molasses, vinegar, mustard, sugar, pepper, and 2 tablespoons of water. 3. Drain the beans. Place the onion in a 2-quart Dutch oven. Add the beans. Cover with the salt pork or bacon. Cover with the molasses mixture. Heat oven to 300° F. Cover Dutch oven and bake, checking often, until the beans are tender, the meat is falling apart, and the liquid is thick and bubbly, about 6 hours. Add more water (or even a second batch of the molasses mixture) if the beans start to dry out. Serve with buttered bread.

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