Prep 15 mins
Cook 2 hrs 35 mins
Liquids evaporate faster in the oven in heavy cast-iron Dutch ovens than in lighter pots. If you're using a heavy pot, increase the water in step 2 to 4 1/2 cups.
- 453.59 g dried navy beans, picked over and rinsed (about 2 cups)
- 14.79 ml baking soda
- 170.09 g salt pork, rind removed and cut into 1/4-inch pieces
- 1 onion, chopped fine
- 709.77 ml water
- 73.94 ml dark brown sugar, packed
- 59.14 ml plus 1 tablespoon molasses
- 29.58 ml Worcestershire sauce
- 19.71 ml Dijon mustard
- 9.85 ml cider vinegar
- salt and pepper
- 1. Adjust oven rack to middle position and heat oven to 350 degrees. Bring 3 quarts water, beans, and baking soda to boil in Dutch oven over high heat. Reduce heat to medium-high and simmer briskly for 20 minutes. Drain beans in colander. Rinse beans and pot.
- 2. Cook salt pork in now-empty pot over medium heat, stirring occasionally, until browned, about 10 minutes. Add onion and cook until softened, about 5 minutes. Stir in water, beans, sugar, 1/4 cup molasses, Worcestershire, 1 tablespoon mustard, vinegar, and 1/4 teaspoon pepper and bring to boil. Cover, transfer to oven, and cook until beans are nearly tender, about 1 1/2 hours.
- 3. Remove lid and continue to bake until beans are completely tender, about 30 minutes. Stir in remaining 1 tablespoon molasses and remaining 1 teaspoon mustard. Season with salt and pepper to taste. Serve. (Beans can be refrigerated for up to 4 days.).