Slow Oven-Baked Navy Beans with Onion, Mustard, and Salt Pork

Slow-baked navy beans soften with molasses, mustard, onion, and salt pork into a rich, savory pot. As Molasses for the Silent Sabbath remembers, colonial New England kitchens banked the brick oven so this dish could feed the household until Monday’s fire.

Serves 6

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Ingredients

• 2 cups dry navy beans
• 1/3 cup molasses
• 2 medium onion
• 1 1/2 tbsp dry mustard
• 8 oz salt pork
• 5 cups water
• 1 tsp salt

Instructions

1. 1Soak the dry navy beans overnight, then drain.
2. 2Dice the onions and cut the salt pork into 1/2-inch cubes.
3. 3Combine the soaked beans, onions, salt pork, molasses, dry mustard, salt, and water in a large covered Dutch oven.
4. 4Bake in a 250°F oven for 6 to 7 hours, stirring once midway, until the beans are creamy and the liquid has thickened into a rich pot liquor. Keep covered the entire time to prevent scorching.
5. 5Remove from oven and let rest 10 minutes before serving.