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Ingredients: Metric Units
2 pounds navy pea beans
1/2 cup dark brown sugar
2 tsp. dry mustard
2/3 cup molasses (dark brown)
1/2 pound salt pork
2 medium onions, chopped

This wicked good recipe is from my friend Tara's mom. They're the BEST. This one's for all you who thought I was only an Italian Cook! Okay, for the most part I am. But, I'm originally from the North Shore of Boston (pronounce it "Bah-stin"), and I love to eat good Baked Beans. I suggest you book it to the kitchen store and buy yourself an earthenware beanpot (the big brown/white thing). Not fuh nuthin'!

You will need: Time. Beans need to soak overnight before you even start with the ingredients already. And the beans will need to cook all day, so if you're having a picnic supper, start right after breakfast.

Rinse the beans in cold water. Strain and place beans in a big metal pot and cover with fresh cold water. Soak overnight.

In the morning (start at 10 a.m. for a 5 p.m. dinnertime), add 1 tsp. of salt and simmer for 1 hour, skimming off the foam occasionally.

Drain, but save the liquid.

Preheat oven to 300 F. Add beans to bean pot and add remaining ingredients except salt pork. Add reserved liquid to the pot and mix. Cut up the salt pork into little squares and add to the bean pot. Stir it in.

Bake beans in the middle of a 300 oven for about 7 hours. Check it about halfway through and add water if necessary (usually it'll take up to 2 cups water). How do you know if it's necessary? It'll start looking too solid, not like baked beans are supposed to look.

Enjoy! -Diana
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Contributed on: and modified on Sunday May 2nd, 2010