Recipe - Gourmets Boston Baked Beans

2 cup Dried navy beans, picked ove
and rinsed
Three fourths pound Salt pork
One half cup Molasses
One half teaspoon Dry mustard (english style)
One fourth teaspoon Paprika
1 teaspoon Onion, grated

In a bowl, combine the beans with 4 cups cold water and let them soak
overnight. Drain, reserving any remaining liquid. Transfer them to a small
heavy kettle, and add fresh water to cover. Simmer, covered, for 60
minutes. Drain in a colander, reserving the cooking liquid and combining
it with the soaking liquid.

To the kettle, add a quarter lb. piece of salt pork and the beans and bury
the remaining piece of pork, well scored, in the center of the beans. In a
small bowl, stir together the molasses, One half cup of bean liquid, mustard,
paprika, and onion. Pour the mixture over the beans and stir in.

Bake the beans, covered, in the middle of a preheated 300f oven for 5
hours, stirring in some of the bean liquid at hourly intervals as necessary
to keep the beans just barely covered. Remove lid and cook uncovered for 1
more hour.

a 1946 Gourmet Mag. favorite