Classic Old-Fashioned Boston Baked Beans (1971)

• 
  1 lb pea or navy beans
•  2 tspns dry mustard
• Pepper
• 1 tbspn salt
• 3 medium onions, quartered
• 1/4 cup packed brown sugar
• 1/4 cup molasses
• 2 tbspns vinegar or sweet pickle juice
• Dash of cinnamon
• Dash of cloves
• 1/4-lb piece of salt pork

Night before: Pick over beans; wash; place in large pot; cover with 3 cups water; soak 8 hours or overnight.

Early in day: To bean, add 2 cups water, mustard, 1/4 tspn pepper, and next 5 ingredients. Boil, covered, about 1 hour, or until skins wrinkle.

Preheat oven to 250 degrees. Cut salt pork at 1/2-inch intervals almost all the way through. Place in 2-quart bean pot; add hot beans and their liquid, covering the pork; sprinkle with pepper. Bake 6 hours, covered, or until tender. 

When beans are tow-thirds baked, add about 3/4 cup water, or enough to just cover. Uncover last 1/2 hour. Makes 4 to 6 servings.

More "Lost" Bean Recipes

Brown Derby Black Bean Pot with Ham (1950)

Vermont Baked Beans with Maple Sugar (1939)

(Origin - "Good Housekeeping All-time Favorite Recipes" published by the Heart Corporation, 1971.)