MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Gourmet's boston baked beans
 Categories: Vegetables, Side dish, American
      Yield: 6 Servings

      2 c  Dried navy beans;
           - picked over, rinsed
    3/4 lb Salt pork
    1/2 c  Molasses
    1/2 ts Dry mustard (English style)
    1/4 ts Paprika
      1 ts Onion; grated

  In a bowl, combine the beans with 4 cups cold water and let them
  soak overnight. Drain, reserving any remaining liquid. Transfer
  them to a small heavy kettle, and add fresh water to cover. Simmer,
  covered, for 60 minutes. Drain in a colander, reserving the cooking
  liquid and combining it with the soaking liquid.

  To the kettle, add a quarter lb. piece of salt pork and the beans
  and bury the remaining piece of pork, well scored, in the center of
  the beans. In a small bowl, stir together the molasses, 1/2 cup of
  bean liquid, mustard, paprika, and onion. Pour the mixture over the
  beans and stir in.

  Bake the beans, covered, in the middle of a preheated 300°F oven
  for 5 hours, stirring in some of the bean liquid at hourly
  intervals as necessary to keep the beans just barely covered.
  Remove lid and cook uncovered for 1 more hour.

  Recipe FROM: Gourmet magazine, 1946

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