Boston Baked Beans

Copyright 2007: Cook's Illustrated Summer Grilling & Entertaining (Supplement)

4 ounces salt pork, trimmed of rind and cut into 1/2-inch cubes

2 ounces (2 slices) bacon, cut into 1/4-inch pieces

1 medium onion, chopped fine

9 cups water

1 pound (about 2 1/2 cups) dried small white beans, rinsed and picked over

1/2 cup plus 1 tablespoon mild molasses

1 1/2 tablespoons brown mustard

Table salt

1 teaspoon cider vinegar

Ground black pepper

Adjust oven rack to lower-middle position; heat oven to 300 degrees. Add salt pork and bacon to 8-quart Dutch oven; cook over medium heat, stirring occasionally, until lightly browned and most fat is rendered, about 7 minutes. Add onion and continue to cook, stirring occasionally, until onion is softened, about 8 minutes. Add water, bans, 1/2 cup molasses, mustard, and 1 1/4 teaspoons salt; increase heat to medium-high and bring to boil. Cover pot and set in oven. Bake until beans are tender, about 4 hours, stirring once after 2 hours. Remove lid and continue to bake until liquid has thickened to syrupy consistency, 1 to 1 1/2 hour longer. Remove beans from oven; stir in remaining tablespoon of molasses, vinegar, and additional salt and pepper to taste. Serve.