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Servings Per Recipe: 6
Amount Per Serving
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Place the beans in a large ovenproof pot or Dutch oven. Add enough water to cover by 3 inches and let stand for at least 10 hours.
Drain the beans and return them to the pot. Add just enough water to cover the beans. Bring to a boil, then reduce heat and simmer gently until the beans are softened, about 1 hour. (Add water periodically as necessary to keep the beans barely covered.)
Meanwhile, in a medium bowl, whisk together the molasses, vinegar, mustard, brown sugar, pepper, and 2 tablespoons of water. Drain the beans.
Place the onion in the empty pot. Top with the beans, then the salt pork or bacon, then the molasses mixture.
Heat oven to 300'F. Cover the pot tightly and bake until the beans are tender, the bacon is falling apart, and the liquid is thick and bubbling, about 6 hours.
Check the beans during the last hour of cooking; if they appear to be drying out, add more water (or even a second batch of the molasses mixture). Spoon the beans into individual bowls and serve with the buttered bread.
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