Gourmet's Boston Baked Beans

Ingredients:

2 c Dried navy beans, picked
over and rinsed
3/4 lb Salt pork
1/2 c Molasses
1/2 ts Dry mustard (english style)
1/4 ts Paprika
1 ts Onion, grated

Method:

In a bowl, combine the beans with 4 cups cold water and let them soak overnight.
Drain, reserving any remaining liquid.
Transfer them to a small heavy kettle, and add fresh water to cover.
Simmer, covered, for 60 minutes.
Drain in a colander, reserving the cooking liquid and combining it with the soaking liquid.
To the kettle, add a quarter lb.
piece of salt pork and the beans and bury the remaining piece of pork, well scored, in the center of the beans.
In a small bowl, stir together the molasses, 1/2 cup of bean liquid, mustard, paprika, and onion.
Pour the mixture over the beans and stir in.
Bake the beans, covered, in the middle of a preheated 300f oven for 5 hours, stirring in some of the bean liquid at hourly intervals as necessary to keep the beans just barely covered.
Remove lid and cook uncovered for 1 more hour.
a 1946 Gourmet Mag.
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