Boston Baked Beans For A Crowd

3 lbs. dried navy or pea beans (about 6 cups)
1-1/2 lbs. salt pork (without rind)
3 medium onions, sliced
3/4 cup brown sugar
1/2 cup molasses
1 Tbsp salt
3/4 tsp. dry mustard
1/2 tsp. pepper

Wash beans; place in two 5-quart pans and cover with water. Heat to
boiling; boil 2 minutes. Remove from heat and let stand 1 hour. Add
water, if necessary, to cover beans; simmer 50 minutes or until tender.
(Do not boil or beans will burst.) Drain beans, reserving liquid. Heat
oven to 300. Cut salt pork into 1" pieces. In each of two ungreased
3-quart casseroles, layer half the beans, onion and salt pork. Stir
together remaining ingredients and 3 cups of the reserved bean liquid;
pour half the mixture on beans in each casserole. Add enough of the
remaining bean liquid or water to almost cover beans. Cover; bake 3-1/2
to 4 hours, removing cover for the last half of baking. If beans appear
dry during baking, stir. 24 servings (about 3/4 cup each).

NOTE: Beans can be soaked in cold water (about 1" over beans) 8 hours in
two 5-quart pans. Heat beans in same water to boiling; cover and simmer
until tender, 1-2 hours. Drain, reserving liquid.

-Betty Crocker's Party Foods

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