Quick Method-Baked Beans, No. 2

4 cups navy, pea Or Great Northern way Beans                           

2 tsps. salt

2 medium sized whole onions peeled           

4 cloves

½ cup molasses

1 cup brown sugar

2 tsps. dry mustard         

1 tsp. black pepper

2 cups water          

½ lb. salt pork-scored                                                                                          

Put the beans in a large saucepan and pour in enough cold water to cover them by at least 2 inches. Bring to a boil over high heat, cook briskly for 2 minutes, then remove the pan from the heat and let the beans soak for about 1 hour. Bring them to a boil again, add 1 teaspoon of the salt, half cover the pan and simmer the beans as slowly  as possible for about 30 minutes, or until they are partially done. Drain the beans and discard the bean water.

Preheat the oven to 250 F. To bake the beans, choose a traditional 4 quart bean pot or a (heavy-unglazed clay if possible casserole) with a tight-fitting cover. Place 2 onions each stuck with 2 cloves, in the bottom of the bean pot or casserole and cover the beans. In a small mixing bowl, combine the molasses, ¾ cup of the brown sugar, mustard, and 1 teaspoon each of salt and black pepper. Slowly stirring with a large spoon, pour in the 2 cups of water.

Pour this mixture over the beans and push the salt pork slightly beneath the surface. Cover tightly and bake in the centre of the oven for 4 ½ to 5 hours. Then remove the cover and sprinkle with the remaining ¼ cup brown sugar. Bake the beans uncovered for another ½ hour and serve. Serves 6 to 8.