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1
Remove stones from beans, rinsing well in a colander.
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2
Place beans in a large pan, adding a teaspoon of salt along with enough water to cover contents by 3 inches.
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3
Over high heat, bring beans to a rolling boil for 2 minutes.
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4
Remove pan from heat, cover pan and let stand for 1 hour.
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5
Uncover pan, breing contents back to a boil.
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6
Reduce heat and simmer until beans are tender (1 to 1 1/2 hours).
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7
As necessary, add more water to keep beans well covered.
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8
Drain beans well, reserving liquid.
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9
In a 2 1/2 quart bean pot (or casserole) combine molasses, brown sugar, mustard, ketchup and 1/2 teaspoon salt.
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10
Add drained beans. Then stir in enough reserved cooking liquid to cover beans.
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11
Mil well.
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12
One one side of pot, push whole onion down into beans.
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13
Cut several gashes in the salt pork and push it down into beans on other side of the pot.
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14
Cover pot, place in oven and set heat to 350 degrees.
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15
Bake until beans are bubbling (about 1 hour).
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16
Reduce heat to 250 degrees and continue to bake for 6 to 8 hours more, stirring every hour or so.
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17
As beans cook, they will absorb liquid.
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18
Continue cooking, adding reserved liquid (or water) a little at a time to keep beans moist, but not soupy.
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19
Baked beans are done when thick and fragrant, with a deep, brownish red color.
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20
When serving, remove and discard onion, while keeping in sliced salt pork if desired.
