Boston Baked Beans
2 pounds small white or navy beans or 1 #10 can, drained (NOT G. Northern)
1 pound smoked pork shoulder, chopped (or 12 ounces of thick-cut bacon, diced)
2 onions, diced (4 cups)
water
1 cup molasses
1/4 cup brown sugar
1 tablespoon salt
2 teaspoons ground black pepper
1/4 teaspoon ground cloves
Soak the beans overnight, then put in large pot. Adjust the liquid to cover the beans by at least 2". Bring to a boil, then simmer 4 to 4-1/4 hours until the beans are soft and creamy but still intact. If you undercook the beans the dish won't be very good, so make sure all the beans are cooked, even the ones at the bottom. It helps to stir the pot every hour or so. A sprig of rosemary in with the cooking beans smells good. When the beans are done, put a colander in a large bowl and fill with beans/liquid, then stop pouring. Remove the beans and reserve the liquid.
Turn on the oven to 250F and adjust the racks. In a #12 Dutch oven, add molasses, brown sugar, cloves, salt & pepper, then gently fold in the beans, onion & meat. Add liquid to just barely cover, then put in the oven.
Bake the beans until the liquid has thickened, 4 to 10 hours.
Makes 25-36 servings.
The beans freeze well if you have leftovers.
Use the bean water in the recipe rather than fully draining the beans. It
adds flavor and body.