>> title: Boston Baked Beans
>> category: Rice, Beans & Grains
>> tags: beans, molasses, salt pork, oven, new england
>> counters: Smokehouse, Meat and Three
>> aka: baked beans, Boston beans, molasses baked beans
>> servings: 8
>> time: 6 hr
>> slack: narrow — the parboil ends when the skins split; short of that, the molasses that follows holds the beans chalky however long the oven stays on
>> washing-up: the bean pot, a pot to parboil the beans in, a colander to drain them, a jug to whisk the molasses liquid in

Preheat the #oven{} to 300°F (150°C).

>> step: parboil 30 min, drain
Simmer @dried navy beans{1%lb}(450 g; soaked overnight) in @water{6%cups}(1.4 L) for ~{30%min}, until the skins split when you blow on a spoonful, then drain.

>> step: whisk
Whisk @molasses{1/3%cup}(80 mL), @dark brown sugar{1/4%cup}(50 g), @dry mustard{1%tsp}, @cider vinegar{1%Tbs}, and @kosher salt{1 1/2%tsp} into @boiling water{2%cups}(475 mL).

>> step: layer
Layer @salt pork{6%oz}(170 g; rind scored) and @yellow onion{1%medium}(chopped) in a #bean pot{}.

>> step: pour over
Pour @&(~2)molasses liquid{} over @&(~1)pork and onion{} with @&(~3)beans{}.

>> step: bake 300°F (150°C) 5 hr
Bake @&(~1)pot{} covered at 300°F until the beans are tender and dark, ~{5%hr}, uncovering for the last half hour.