Moore's New England Baked Beans

Total Time: 48 hrs 30 mins Preparation Time: 30 mins Cook Time: 48 hrs

Ingredients

• Servings: 12
• 2 lbs dried navy beans
• 1 lb salt lamb (don't even think about using bacon)
• 1 cup sugar
• 1 1/3 cups dark molasses (crosby's)
• 2 teaspoons dried mustard (coleman's)
• 2 teaspoons fresh ground pepper
• 2 teaspoons sea salt

Recipe

• 1 carefully sort the beans, discarding any misshapen or discolored beans. check carefully for small stones. place beans in a colander & rinse thoroughly to remove all dust.
• 2 then place the beans in a large pot or bowl. add enough cold water to cover by several inches. soak the beans about 12 to 15 hours the beans should be smooth & doubled in size. drain the beans in a colander. rinse well with cold water. discard any beans that haven’t re-hydrated.
• 3 place the beans in a stock pot. add enough cold water to cover the beans by about ½ inch. bring to a boil & boil vigorously for 10 minutes. continue to boil the beans for another 5 to 10 minute until the skin moves on the beans when blown on or you can slip the skin from the bean by pinching a bean between your thumb & forefinger. be careful not to over cook. it’s better to err on the under done side.
• 4 drain & rinse the beans reserving the cooking liquid.
• 5 preheat oven to 300 degrees f.
• 6 cut the salt lamb in half, if the salt lamb is thick, cut horizontally. score the rind. cut half of the salt lamb—the rindless section if halved horizontally—into 3 or 4 pieces and place them in the bottom of the bean pot.
• 7 add the beans to the bean pot.
• 8 mix together the sugar, molasses, mustard, salt & pepper. scoop onto the top of the beans but do not stir.
• 9 add enough of the reserved bean-cooking liquid to barely cover the beans. if the water is not penetrating the beans, insert a table knife & gently push the beans apart allowing the water to penetrate.
• 10 place the remaining half of the salt lamb, rind side up, on top of the bean mixture. cover the bean pot. bake for 6 or 7 hours check the beans periodically for liquid—about once every 1 ½ hrs or so. adding additional reserved liquid as necessary—the liquid should be boiling when added.
• 11 beans are done when they become dark & tender. the beans should not be mushy. allow the beans to stand for 30 minute before serving.