Ingredients:
1 lb dried navy beans or 1 lb white pea beans
1 large onions, coarse chop
2 tablespoons Dijon mustard
1/4 cup dark brown sugar
1/3 cup light brown sugar
1/4 cup molasses
1 teaspoon salt ( to taste)
Directions:
(NOTE:.
If you throw in a hunk of salt pork, do not add salt until beans are done and you taste them).
Discard any discolored beans.
In a large bowl, combine the beans with plenty of cold water and soak overnight for 6 to 8 hours.
Drain the beans.
In a large pot, combine the beans and enough water to cover them by 1 inch.
Bring to a boil, lower the heat to simmer, and cook for 45 minutes or until they are just tender (it may take longer if the beans are old or the soaking time was short).
Drain the beans and set aside the cooking liquid.
Set the oven at 325 F.
In a bean pot or deep casserole with a lid, combine the beans, onion, mustard, dark and light brown sugars, molasses, and salt.
Add enough of the cooking liquid to just cover the beans. Stir to blend them.
If using salt pork, add it at this stage.
Bring the liquid to a boil on top of the stove, then transfer to the oven and bake for 2 hours, checking every 30 minutes to make sure the beans don’t dry.
Add more cooking liquid if necessary.
When the beans are tender, uncover the pot and cook for 20 to 30 minutes more to make a slightly crusty top.
Servings: 6
Time preparation: 30 min.
Time total: 180 min.