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Adapted from Durgin-Park recipe
Yield: 6
Preparation Time: 15 minutes
Start to Finish Time: 6 hours
- 1 pound (2 cups) dried navy beans
- 1/2 pound salt pork, divided
- 1/2 cup sugar
- 2/3 cup dark molasses
- 1 teaspoon dry mustard
- 1 teaspoon white pepper
- 1 teaspoon salt
Soak beans overnight in cold water. When you're ready to cook, place beans in a heavy saucepan, and fill with water to 1/2 inch above them. Boil 25 to 30 minutes, until beans are tender; don't overcook. (Place a bean between thumb and forefinger and pinch; the outer shell should slip off.) Drain and rinse, reserving the liquid.
Heat oven to 400
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