Enhanced Boston Baked Beans with Pork

Ingredients

Navy beans

2 cups, dried

Water

enough to cover beans and for soaking

Salt pork

1 cup, diced

Onion

1 large, diced

Molasses

1/2 cup

Brown sugar

1/4 cup

Ketchup

1/2 cup

Worcestershire sauce

2 tablespoons

Mustard

1 tablespoon

Salt

1 teaspoon

Pepper

1/2 teaspoon

Instructions

1. Rinse the navy beans under cold water, removing any debris. Place them in a large pot and cover with 6 cups of water. Bring to a boil, then remove from heat and let soak for 1 hour. Drain the beans and set aside.
2. In the same pot, combine the soaked beans, diced salt pork, chopped onion, molasses, brown sugar, ketchup, Worcestershire sauce, mustard, salt, and pepper. Add enough water to cover the beans by an inch. Stir well to combine all the ingredients.
3. Bring the mixture to a boil over medium-high heat. Once boiling, reduce the heat to low, cover, and let it simmer for 3 hours, stirring occasionally, until the beans are tender and the sauce has thickened.
4. Preheat the oven to 325°F (165°C).
5. Transfer the bean mixture to a baking dish, spreading it evenly. Arrange any remaining diced salt pork on top.
6. Cover the dish with aluminum foil and bake in the preheated oven for 1 hour.
7. Remove the foil and continue baking for an additional 30 minutes, or until the top is browned and crispy. Keep an eye on it to prevent burning.
8. Serve hot as a main dish or as a side with cornbread or biscuits. Enjoy!