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Boston Baked Beans
2 lbs Michigan navy beans
10 cups water
3 tsp salt
1/2 cup chopped onion
1/2 lb salt pork, cut into 1-inch cubes
1/2 cup molasses
1/4 cup brown sugar
2 tsp dry mustard
1/2 cup catsup
2 cups reserved hot bean liquid
Wash and sort beans. Put beans in pot. Add water, salt, onion, and salt pork. Mix well so that pork is covered by beans. Cover pot.
Place pot on base and cook at Setting #3 for 10-12 hours or overnight until beans are tender. (Cooking time may be reduced to 8-9 hours if beans are soaked 4-5 hrs before cooking)
When beans are tender, drain liquid and reserve 2 cups. To beans add molasses, brown sugar, dry mustard, and catsup; stir. Add bean liquid; stir.
Cover and simmer beans on base at Setting #3 for 2 hours. Keep warm for serving at Setting #2. Makes 4 quarts.
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