Boston Baked Beans

(American white beans baked with molasses)

Yield: 6-8 servings

INGREDIENTS	PREP	AMOUNT
Beans, small white or Great Northern		1 lb
Baking soda		pinch

Onion	chopped	1 each
Molasses		1/2 cup
Sugar, brown		2 Tbsp
Mustard, dry		2 tsp
Salt		2 tsp
Pepper		1 tsp

Salt pork	sliced 1/4" thick	1/4 lb

Basic Steps: Soak → Simmer → Bake

Soak the beans in water overnight. Drain and rinse. Place beans in a saucepan and cover with water and a pinch of baking soda. Bring to a boil and simmer for 20 minutes or until the skins of the beans flake when you blow on them. Drain.
Preheat oven to 275°. Mix the beans with the onion, molasses, brown sugar, dry mustard, salt and pepper.
Place half the salt pork on bottom of a deep 2-quart casserole dish or bean pot. Add the beans and enough water to just barely cover. Place the remaining salt pork on the top of the beans. Cover the casserole or bean pot with a lid or aluminum foil.
Bake for 6-8 hours. Add water as needed to keep the beans just barely covered - about every hour or so. Do not stir.
Uncover for last 30 minutes to brown the salt pork and caramelize the beans. Serve.

Use bacon instead of salt pork if you like. Add a big hunk of ham. Or add a little ground cloves or ginger for a more complex flavor.
Vermont or Canadian Maple Baked Beans: Use real maple syrup instead of molasses. A chopped apple is sometimes added, as is a little tomato product such as chopped tomatoes or ketchup. I prefer it without tomatoes. The maple flavor shines through.

Molasses was commonly used as a sweetener throughout the 19th century. Boston once had many molasses factories, and Boston baked beans were one result. It's not called Beantown for nothing!
A ceramic bean pot is the traditional vessel for this dish, but any deep, ceramic or earthenware baking dish or casserole will work well.
The baking soda supposedly helps the beans soften up. It is a traditional addition but probably not necessary.
Boston baked beans are traditionally served with Boston brown bread.