Boston Baked Beans
  • 2 pounds great northern beans
  • 3 quarts ham stock
  • 1 onion, quartered
  • 1 celery stalk, quartered
  • 1 whole bay leaf
  • 3/4 cup molasses
  • 1/4 cup brown sugar
  • 1 tablespoon salt
  • 1 tablespoon mustard powder
  • 1 teaspoon ground ginger
  • 1/2 teaspoon ground cloves
  • 1 teaspoon black pepper
  • 1 large onion, thinly sliced
  • 1/2 pound salt pork, cut into 1" cubes
  1. Soak beans overnight. Drain. Bring stock to a boil. Add beans, onions, celery, and bay leaf. Simmer until beans are tender, about one hour. Drain beans, reserving stock and removing vegetables and bay leaf.
  2. Mix molasses, brown sugar, salt, and spices. Gradually add five cups of reserved stock, blending to make a smooth mixture. Fold in beans and sliced onion. Turn into beanpot and push cubes of salt pork about into beans until barely covered.
  3. Cover tightly. Bake at 250 degrees for five hours. Remove cover and bake one hour longer. Add more liquid at any time if beans seem to be drying out. Serve at once.