Ingredients
2 cups dried navy beans8 cups cold water1 teaspoon salt, divided2/3 cup packed brown sugar1 teaspoon ground mustard1/2 cup dark molasses1/4 teaspoon pepper1/4 pound salt pork, cut up1/2 cup finely chopped onion1/2 cup finely chopped celery1/2 cup finely chopped green pepper
Preparation
Rinse beans; place in a Dutch oven with cold water. Bring to a boil; reduce heat and simmer for 2 minutes. Remove from the heat; cover and let stand for 1 hour. (Or, omit boiling and soak beans in water overnight.) Add 1/2 teaspoon salt to beans and soaking water. Bring to a boil. Reduce heat; simmer, covered, for 1 hour.
Drain, reserving cooking liquid. Combine the brown sugar, mustard, molasses, pepper and remaining salt. Stir in 2 cups reserved cooking liquid; add to beans with salt pork, onion, celery and green pepper. Spoon into 2-1/2-qt. baking dish.
Cover and bake at 325° for 2-1/2 hours or until beans reach desired thickness, stirring occasionally. Add more cooking liquid if necessary.
