Boston Baked Beans

Ann's beans are the best beans!  We had these a couple times a year growing up,  always served with brown bread and hotdogs.  Mmmmmm.

• 1 lb. dried navy or pea beans (about 2 cups)
• ½ lb. salt pork (without the rind)
• 1 medium onion, sliced
• ¼ c. brown sugar, packed
• 3 Tbsp. molasses
• 1 tsp. salt
• ¼ tsp. dry mustard
• 1/8 tsp. pepper
• 1 tsp. baking soda

Place beans in large pot & cover with water.  Heat to boiling; boil 2 min.  Remove from heat & let stand 1 hour.  Add water, if necessary, to cover beans; bring to boil, reduce heat & simmer 50 min. or until tender (Do not boil or beans will burst.)  Drain beans, reserving liquid.

Heat oven to 300°.  Cut pork into several pieces; layer with beans and onions in ungreased 2 qt. bean pot or casserole.  Stir together remaining ingredients & 1 cup of reserved liquid; pour over beans.  Add enough of the remaining reserved liquid (or water) to barely cover beans.  Cover; bake 3 ½ to 4 hrs., removing cover for the last hour of baking time.  If beans look dry during baking, stir gently.