Basic Baked Beans

2 cups navy beans

½ tsp. salt

1 small onion

½ tsp. dry mustard

1/8 lb. salt pork, scored

2 Tbsps. molasses

Always soak beans in cold water overnight, if possible. Soaking beans for at least twelve hours is actually a very important aspect of the preparation process: not only are the beans easier to cook to a soft consistency, but in the soaking period the dormant life force of the bean is activated, and it begins the changes that would in a few days lead to sprouting and the development of roots, stalk and leaves. This little change makes a great difference to the digestibility and the nutrient availability of the cooked bean—it is no good eating a food because laboratory analysis shows that it is rich in protein if it gives you indigestion, flatulence and your digestive system only extracts a small part of the available nutritional content.

Simmer until skins begin to burst, turn into the bean pot over onion. Bury pork in beans leaving only the rind exposed Mix salt, mustard and molasses in a cup, fill with hot water, stir until well mixed and pour over beans. Add water to cover and bake in a slow oven (300 F.) 6 to 8 hours, adding more water to cover until the last hour. Remove cover and raise pork to the surface to brown.