Grammy's Baked Beans

Ahh the memories of picnics at Grammy Burne’s house.  She was a wonderful baker and cook.  We enjoyed her homemade baked beans year-round.  In the winter our mother would add hotdogs to make it a meal.   Yum! 

• 2 c navy beans
• salt and pepper to taste
• ½ lb salt pork, cubed
• 1 onion, chopped
• ⅓ c molasses
• 2 t dry mustard

Place the beans in a large bowl of water and soak overnight.  The next day, drain the beans and put them in a large pot , add a teaspoon salt and enough cool water to cover two inches above the beans. Bring to a boil, then lower the heat and simmer gently, stirring occasionally, for half an hour.   Drain and remove beans.
 
Preheat the oven to 250 degrees.
 
Fill a tea kettle with water and bring to a boil and set aside.
 
Place an oven proof dutch oven on the stove over medium heat.   Add the salt pork and cook until it begins to brown.   Remove from heat and add the onion and then the beans.
 
In a bowl, mix the molasses, mustard and some black pepper and add the mixture to the pot.   From the kettle, add enough boiling water to cover beans, put the lid on and bake, occasionally adding more water to keep beans covered, for four hours.  Our grandmother had a wonderful two-toned stoneware crock she would bake her beans in.
 
Remove beans from oven, uncover and stir.   Return the uncovered dutch oven to oven and let beans finish cooking for forty-five minutes more.