Boston Baked Beans

1 POUND EUROPEAN SOLDIER, WHITE NAVY, or YELLOW EYE BEANS, soaked (page 21)
2 TEASPOONS DRY MUSTARD
1 TABLESPOON TOMATO PASTE
1 TEASPOON SALT
1/3CUP DARK MOLASSES
1/4 CUP LIGHTLY PACKED BROWN SUGAR
2 TABLESPOONS MAPLE SYRUP
1/2 POUND SALT PORK, rinsed, dried, and scored in several places with a sharp knife (optional)
1/2 LARGE YELLOW ONION, thinly sliced
SALT AND FRESHLY GROUND PEPPER

Put the beans and their soaking water in a stockpot and add more cold water if needed to cover the beans by 1 inch. Bring to a boil. Reduce the heat to low and simmer, uncovered, until the beans are beginning to soften, about 1 hour.

Preheat the oven to 250 F.

Drain the beans, reserving the broth. If necessary add enough water to the broth to measure 2 cups.

In a medium bowl, whisk together the broth, mustard, tomato paste, salt, molasses, brown sugar, and maple syrup.

Put half of the beans in a large Dutch oven or other heavy pot with a lid. Top with the salt pork (if using) and half of the sliced onion. Add the remaining beans and top with the remaining onion.

Pour the broth mixture over the beans, cover, and bake until the beans are soft, the pork is meltingly tender, and the sauce is thick and clings to the beans, 5 to 7 hours. Stop and check occasionally to make sure there is enough liquid in the beans, and add water if necessary, but not too much. Season to taste with salt and pepper.

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