Boston Baked Beans
2 pounds Great Northern Beans
1 teaspoon baking soda
3 medium yellow onions, peeled
1 pound bacon
8 tablespoons sugar
1 and 1/4 cups molasses
˝ cup packed dark brown sugar
2 teaspoons dry mustard
4 teaspoons salt
1 teaspoon freshly ground black pepper
8 cloves
Either soak the beans in water to cover overnight, or put the beans in a large saucepan and pour in enough cold water to cover, let boil for 2 minutes, then let the beans soak in the water off the heat for about 1 hour. Peel and cut one onion in half. Add the onion halves and baking soda to the beans. Return to a boil, half cover the pan, and simmer the beans as slowly as possible for about 20 minutes. Drain the beans, rinse and discard the onion and bean water.
Sauté the bacon until it is slightly crisp and fat is rendered, about 5 minutes. Place 2 peeled onions, each studded with 4 cloves, in the bottom of the bean pot, casserole, or Dutch oven. Chop the bacon and add half to the pot.
Mix together the sugar, molasses, mustard, salt, and pepper. Add the beans to the pot. Top with the remaining bacon. Pour mixture over the beans, and add enough water to barely cover. Do not stir. Bake, covered, at 275
° for 6 hours. After a couple of hours, stir and check beans. Make sure you scrape the bottom when stirring. You may have to add a bit of water now and then. Don’t make the beans too wet.