Quicker Boston Baked Beans(Cook's Country)

Submitted by Coppercloud

"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."

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Ready In:: 2hrs 50mins
Ingredients:: 11
Yields:: 1 pot
Serves:: 4-6

ingredients

1 lb dried navy beans, picked over and rinsed (about 2 cups)
1 tablespoon baking soda
6 ounces salt pork, rind removed and cut into 1/4-inch pieces
1 onion, chopped fine
3 cups water
5 tablespoons dark brown sugar, packed
¹⁄₄ cup plus 1 tablespoon molasses
2 tablespoons Worcestershire sauce
4 teaspoons Dijon mustard
2 teaspoons cider vinegar
salt and pepper

directions

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.).