Grammie Bea's Boston Baked Beans

We used to have these beans every Saturday night with hot dogs and brown bread... Everyone LOVED my Gram's Baked Beans, as she was a TOP NOTCH cook, and everything she made was ALWAYS delicious.... If you make these once you will make them again and again, I know! BEST BEANS I have ever had! :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::]RE: RE: Chef Micheal's comment on his review :::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::::: LINDA SAYS: Follow the "slow baking method" my grandmother used for years and never had a problem with. It's foolproof and the beans are NEVER hard!

• Ready In: 8 hrs 20 mins
• Serves: 6-8

Ingredients

• 3  cups  dried white pea beans or 3  cups dried navy beans, cleaned
• 1  large onion
• 1⁄2 lb salt pork
• 1⁄2 cup sugar, a little under
• 2  tablespoons brown sugar
• 2  tablespoons molasses
• 2  teaspoons dry mustard
• 1⁄2 teaspoon pepper
• 1  teaspoon salt, if salt pork has mostly meat in it or 1  tablespoon salt, if salt pork has mostly fat in it

Directions

1. Clean beans of pebbles and rocks.
2. Put cleaned beans in pot. Set aside.
3. Mix sugars, molasses, and mustard. Add salt and pepper. Mix into beans.
4. Add enough water to cover beans.
5. Place salt pork down into beans. You can opt to cut it up, or leave it whole, like my gram used to do.
6. You can also put the onions in whole, or opt to chop them up. She used to keep them whole, so us kids could fight over them lol.
7. Bake in bean pot, at 200 degrees, all night or 8 hours If not done, finish in the morning.
8. When beans are ready to be eaten, turn oven up to 450 until beans start to boil, then turn back to 200, until ready to serve.
9. Note: If beans look like they are drying out, just add water as you are cooking.