2 to 3 quarts (2-3 L) water
2 lbs (900 g) dried Great Northern, navy, or other small dried bean
1 large onion, peeled, plus 2 large onions, peeled and each studded with 2
whole cloves
1 tsp (5 ml) plus 1 Tbs (15 ml) salt
3/4 cups (180 ml) dark molasses
3/4 cup (180 ml) dark brown sugar
1 Tbs (15 ml) dry mustard
1 tsp (5 ml) freshly ground black pepper
1/2 lb (225 g) salt pork in one piece, with rind left on
Instructions:
Bring 2 quarts (2 L) water to a boil in a large pan over high heat. Add the
beans and boil for 2 minutes. Water should cover the beans by at least 2
inches (5 cm); add more if necessary. Turn off the heat and let the beans
soak for 1 hour. Add the peeled onion and 1 teaspoon (5 ml) salt, and bring
to a boil again. Reduce the heat to low and simmer partially covered for 1
to 2 hours, until the beans are tender. The water should always cover the
beans. Add more water if necessary. Drain the beans, reserving the liquid,
and pick out and discard the onion. Add more water to the cooking liquid,
if necessary, to make 2 quarts (2 L). In a deep bowl mix the molasses, 1/2
cup ( 125 ml) of the brown sugar, the mustard, 1 tablespoon (15 ml) salt,
and pepper, the beans and the reserved cooking liquid and stir gently to
thoroughly combine all the ingredients. Place the clove studded onions in
the bottom of a 4 to 5 quart (4-5 L) oven-proof baking dish and pour the
bean mixture over them. Score the salt pork by cutting diagonal,
crisscrossing slits about 1/2 inch (1 cm) deep through the fatty side. Push
the salt pork into the beans. Cover the pot tightly and bake in the middle
of a 200F (90C) oven for 7 hours. Then remove the lid and sprinkle the
remaining 1/4 cup (60 ml) brown sugar evenly over the top and bake
uncovered for an additional hour. Makes about 3 quarts (3 L).
