Boston Baked Beans

1 lb dried navy or pea beans
1/2 lb salt pork (without rind)
1 medium onion sliced
1/4 cup brown sugar (packed) (dark brown sugar gives a very nice taste and
color
to the beans)
3 Tbsp molasses
1 tsp salt
1/4 tsp dry mustard
1/8 tsp pepper
4 - 6 sliced bacon cooked, crumbled

Place beans in large saucepan and cover with water. Heat to boiling; boil
2 minutes. Remove from heat and let stand for 1 hour. Add water, if
necessary, to cover beans; simmer uncovered 50 minutes or until tender.
(Do not boil or the beans will burst). Drain beans, reserving liquid. Heat
oven to 300 degrees F. Cut salt pork into several pieces; layer with beans
and onions in 2 qt ungreased bean pot or casserole. Stir together
remaining ingredients and 1 cup of the reserved liquid; pour over the
beans, Add enough of the remaining reserved liquid or water to almost
cover the beans. Cover; bake 3 1/2 - 4 hours. Remove cover for the last
half of baking time. If beans look dry during baking, stir to mix. Yield 6
- 8 servings

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