Title: Boston Baked Beans #3
Categories: Vegetable
Yield: 15 Servings

3 lb Dry Pea beans or Navy beans
1 1/2 c Dark molasses
1 tb Dry mustard
1 ts Salt
1/2 ts Pepper
1/2 lb Salt pork; diced
1 lg Onion; chopped

Rinse beans; in a large kettle combine beans and 24 cups (6 quarts) cold
water. Bring to boiling; simmer 2 minutes. Remove from heat. Cover; let
stand 1 hour. (Or, add beans to water and soak overnight.) Bring to
boiling; simmer till beans are tender, about 1 hour. Drain, reserving
liquid. Combine molasses, mustard, 1 teaspoon salt. 1/2 teaspoon pepper,
and 3 cups reserved cooking liquid. In 6-quart bean pot, mix beans, salt
pork, and onion. Stir in molasses mixture. Cover, bake at 300 degrees for
3-1/2 to 4 hours, stirring occasionally. Add more reserved cooking liquid,
if needed. Serves 15.

ARKANSAS TODAY, CHANNEL 11, KTHV

01/02/1991

"COOKING WITH DON BINGHAM"

From a collection of my mother's (Judy Hosey) recipe box which contained
lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM
Recipe Archive, http://www.erols.com/hosey.