BOSTON BAKED BEANS
4 lb. (2 1/2 qt.) dried pea beans
10 qt. cold water
6 T. salt
1 tsp. black pepper
1 tsp. Accent
1 tsp. powdered ginger
1 tsp. dry mustard
5 oz. (1 C.) lightly packed brown sugar
8 oz. (1 C.) molasses
8 oz. (about 1 1/4 C.) finely chopped onion
Water as needed
1 1/2 lb. salt pork, cut in 1 1/2-inch squares, 1/4 inch thick
Soak beans overnight in cold water. Drain: add fresh water; bring
to a boil; parboil 1 hour. Drain again.
Put beans in 12 x 20-inch baking pan. Stir seasonings together;
sprinkle over beans.
Sprinkle sugar over seasoned beans; pour on molasses; sprinkle
onions on top of beans.
Bake, covered in moderate oven (350Â°F) 3 hours. Add water
occasionally and stir beans on top to keep from becoming dry.
Remove pan from oven; cover beans with salt pork pieces; return
to oven for 30 minutes or until salt pork is browned and water
Yield: 12 1/4 pounds (50 four ounce servings)